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to Cook’s Corner at California Gardens!
Asparagus with Prosciutto and Cocoa
Nibs
While asparagus is one of the very
last things you'd think of to cook with chocolate, if you thought of it
all, the cocoa nib infused olive oil adds a delicious and savory crunch
to this dish. The prosciutto makes this a very hearty side dish
that won't be dwarfed by anything. I increased the amount of
prosciutto called for in the original recipe in Alice Medrich's
Bittersweet cookbook and
ate this alone as an entree.
1 pound asparagus
2 Tablespoons extra-virgin olive oil
2 Tablespoons cocoa nibs, lightly crushed with a rolling pin
5 to 6 thin slices prosciutto,
trimmed of excess fat and sliced into long slender pieces
Bring a large pot of salted water to a boil. Cut
the ends from the asparagus and rinse. Cook in boiling water just
until barely tender and still bright green, 3 to 5 minutes.
Meanwhile, in a small saucepan warm the oil and
crushed cocoa nibs over very low heat for 2 to 3 minutes to infuse the
oil with the nib's flavor. Do not allow to simmer.
Drain the asparagus and let stand for a few minutes to
evaporate excess moisture. Transfer to a serving platter and
drizzle with the warm oil and prosciutto. Serve warm.
Make your own prosciutto
with CharcutePalooza!
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