White Asparagus Wrapped with Prosciutto and Parmesan

This simple appetizer recipe has become my favorite for dinner parties.

The ingredients are few but the prep in wrapping the prosciutto and Parm around the white asparagus spears takes a little bit of time.

I prefer white asparagus to green as the texture is much more velvety. Green asparagus always has that woody vibe.

White asparagus grows under ground and is never fully exposed to sunlight, therefore its chlorophyll isn't activated by the photosynthesis process and it remains pristine and a little more protected from the elements. Why do I feel like I'm talking about a child? Throw them out into the world and they get a little tougher by virtue of dealing with harsh elements. A big left turn in a recipe headnote, I know, but an appropriate analogy nonetheless. Anyway, make this. You'll love it.

White Asparagus Wrapped with Prosciutto and Parmesan

1 lb. (@25 spears) white asparagus
2 tablespoons olive oil
Juice from 1/2 lemon
1/2 teaspoon sea salt
4 oz. proscuitto, sliced thin
4 oz. Parmesan cheese, coarsely shredded

Rinse asparagus and trim about 1 inch off bottom of each spear. Line a baking sheet with aluminum foil and place asparagus in single layer on sheet.

Sprinkle olive oil, lemon juice, and sea salt over asparagus and turn lightly to coat.

Cut proscuitto slices into 1-inch x 3-inch pieces.

To wrap each spear: Place prosciutto on a flat surface and sprinkle a few pieces of shredded Parmesan on top. Lay asparagus spear on prosciutto so tip extends a couple of inches beyond the edge. Wrap prosicutto around asparagus with cheese inside. Place spear back on baking sheet and sprinkle Parmesan on top to garnish. Repeat for remaining ingredients.

Heat oven to 400 degrees. Cook wrapped asparagus for 5 to 8 minutes until cheese is melted and asparagus appears slightly roasted; don't over cook as spears will shrivel.

Remove from oven and arrange on a serving platter. Serve immediately, nice and hot!

Makes about 25 spears

Photo credit: John Sparano, my sweet husband

Caesar Salad in a Parmesan Bowl

Topped with toasted capers, lush with garlic, and served up in a lacy Parmesan cheese bowl, this Caesar Salad is a sensational start for a dinner party. I've made the dressing for years and originally developed this recipe for my book Sophisticated Entertaining. The Parm bowl is something I had always wanted to try and after a bit of experimenting found that a piece of toast in the bottom of the bowl helps it keep its shape. What I like about this recipe for a dinner party is that you can make the Parm bowls, dressing, and toasted capers ahead of time and then toss it all together with the Romaine lettuce when it's time to serve.

• 1 tablespoon olive oil
• 2 tablespoons capers, drained
• 1 head Romaine lettuce, washed, cut into bite-size pieces
• 1 cup croutons
  
  For Each Parmesan Bowl
• Olive oil
• 1 cup shredded Parmesan cheese
• 1 piece toast (white bread)
  
  Caesar Dressing
• 2 cloves garlic, peeled
• 1 (2 oz.) can anchovy fillets, drained
• 1/2 cups mayonnaise
• 1 egg
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons lemon juice
• 1/2 tablespoon capers
• 1/2 tablespoon Worcestershire sauce
• 1 teaspoon grainy brown mustard
• 1/4 cup freshly grated Parmesan cheese
• 1/2 teaspoon freshly ground pepper

Heat oil in a large skillet over high heat. Add capers and cook, stirring occasionally, until capers are crisp and toasted, about 10 minutes. Remove from heat and set aside. Cool to room temperature.

To make Parmesan Cheese Bowl: Use a soup-size bowl as a mold, and turn it upside down on a dinner plate. Lightly coat the entire surface of a large, non-stick skillet with olive oil, and heat over high heat. Scatter shredded Parmesan cheese in skillet; scatter up sides as well for a larger bowl. Place the toast in the center of the skillet, lightly pressing down into the cheese. Cook for 30 – 60 seconds, until the surface of the cheese appears dry and the sizzle sound stops. Use a spatula to carefully peel the cheese, in one whole piece, from the skillet and immediately invert cheese on to upside down bowl. The toast should be centered on the bowl, and the cheese sides will drape down, forming a ruffled edge. Cool completely.

To make Caesar Dressing: Place garlic and anchovies in a food processor and process until minced. Add remaining ingredients and process until mixture is smooth and blended. Pour into a large plastic container with an airtight lid. Store in an airtight container in the refrigerator for up to 1 day or until ready to serve.

Just before serving add lettuce, croutons, and dressing into a large bowl. Toss salad until thoroughly coated and transfer to Parmesan cheese bowl that is set on a dinner plate. Top each salad with toasted capers and serve.

Makes about 4 servings

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