This simple asparagus dish consists of a delicate egg ‘crepe’ wrapped around asparagus and wrapped again in prosciutto. It’s wonderful as an appetizer, for brunch, or on dressed greens as a light meal. The fresh dill, parsley, and chive combo contributes that bright, herbaceous hit of flavor that screams “Screw you winter, we’re DONE!”.
Spring has sprung! Sort of. Depending.
Depending on where you are right now, it might not feel like spring. Blizzards in the US Northeast, it’s autumn down under, and here in the US South we’ve evidently skipped spring and gone straight to summer.
Regardless, it’s spring on my dining table, damn it. Global warming can’t take that away from me.
Although just about all produce is available year round now, generally in spring it’s the season for:
Strawberries, Blackberries, Beets, Turnips, Broccoli, Cauliflower, Cabbage, Carrots, Baby Arugula, Greens, Lettuces, Sweet Corn, Green Beans, Specialty Potatoes, Sweet Potatoes,Radishes, Leeks, Fennel
You will likely see strawberries, blackberries and asparagus on sale across the United States. Also, lamb is traditional to have in the spring, especially at religious meals like Easter and Passover.
Thin or thick is really a matter of personal taste. I am a middle of the road gal when it comes to asparagus size. The most important thing is to choose asparagus that is fresh.
- The petals on the heads should be tight, and not opening to reveal small buds that will be it’s leaves.
- They should be firm and not bendy.
- The ends should not be woody, dry, or cracked.
As sad as it can be, the best way to trim the ends off asparagus is just to hold each end and bend gently. It will naturally break at the point where tender turns tough. I say sad because when you snap your asparagus in half instead of just trimming an inch or two, you’re losing a lot of asparagus in the pursuit of tenderness. Instead you can just trim and then peel the last few inches instead of bend-and-break.
Asparagus Myth BUSTED!
To close, here’s your random fact for the day. Yes, asparagus makes your pee smell funny due to a chemical compound it contains. Some people claim this doesn’t happen to them. Scientists have studied this for years (I KID YOU NOT) and there has been a lot of debate, but finally we have answers! The smell happens to about 2/3 of people. The other 1/3 think their pee doesn’t stink but they actually have a gene mutation amongst the olfactory receptors and they just can’t smell it.1
I wonder if they think their poop doesn’t stink too. Probably more a personality issue than a genetic issue on that one.
So whether you’re in Jersey and it’s in the 20s, Texas and it’s in the 80s, or the Pacific Northwest where it’s freezing rain (shocking) treat yourself to some spring eats to celebrate, whether it actually feels like spring or not.
Looking for more fresh recipes? Check out Creamy Fettuccine with Vegetable Ribbons
Get tips, wine pairings, and side dish suggestions in this fab recipe printable.
- 8-12 stalks asparagus
- ⅓ cup milk
- 3 eggs
- ½ chopped parsley, dill, tarragon, chives, or a combination of any/all of these
- 8-12 slices Bayonne or Parma ham or prosciutto
- Fill a pot large enough to hold the asparagus with just enough water to cover them by an inch. Add a couple teaspoons of salt and bring water to a boil (without asparagus).
- Put asparagus into boiling water and cook for just 3-4 minutes or until the tip of a knife pierces them with a little resistance. Time will vary depending on the size of your asparagus.
- Immediately remove asparagus to a bowl of ice water to stop cooking.
- Asparagus can be stored in an airtight container/ziplock in the fridge for a couple days at this point.
- Heat a 10” or 12” nonstick sauté pan over medium-high heat.
- Whisk milk, eggs, and a pinch of salt together until thoroughly combined.
- Ladle about a quarter cup of egg mix into pan and swirl pan to distribute eggs into a large pancake shape. Immediately sprinkle with herbs.
- Cook until just starting to turn golden 1-2 minutes. Flip and cook just to finish other side 30 seconds to 1 minute. Remove and stack on a plate, they won’t stick to each other. Repeat until all the egg mixture is cooked.
- Cut each egg crepe in half. Wrap each asparagus spear with egg and then prosciutto.
- They can be eaten immediately or kept in the fridge for a day and then served.
- Thank you Smithsonian for this critical information. http://www.smithsonianmag.com/science-nature/why-asparagus-makes-your-urine-smell-49961252/