Thursday, October 7, 2010

Proscuitto and Provolone Wrapped Pears and Asparagus

Ever since I made the Provolone and Proscuitto Wrapped Figs and Pears, I've had it in mind to do it again with a few different ingredients. Thanks to the Beef Wellington, I had some proscuitto in the fridge, so why not now? In addition to the leftover proscuitto, I also used leftover asparagus.

Here it's plated with a leftover stuffed chicken breast from Stefanos, my favorite restaurant.

I steamed some of the asparagus in the microwave oven for about 3 minutes.

Take two ripe pears (a pair of pears if you will), halve them and remove the core with a spoon.

Spread a slice of proscuitto and place half a pear on it. Top that with some asparagus. Lightly salt and pepper the stack. Go easy on the salt...the proscuitto is salty already. I used ths really excellent oak smoked pepper I got at the Tea and Spice Shop in Winter Park.

Wrap the proscuitto over the asparagus and pears. Place a slice of  provolone over the proscuitto  wrapped pear and put them in a shallow baking pan.

Put the pan under the broiler for about 3 or 4 minutes until the cheese is melty and brown.



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