Wednesday, August 15, 2012

Avocado Cream Asparagus wrap

  • 6 serving sizes of Asparagus
  • 6 slices of Prosciutto
  • 2 Avocados 
  • 1 tbs Olive Oil
  • 1/2 Lemon
  • 1 Lime
  • 1/2 tsp of chipotle powder 
  • 1/2 tsp of pepper (red, white, or chili powder)
  • (optional 1 TBS of sriracha chili sauce)
  • Avocado Cream:
  1. Remove avocado skin and seed.  Blend until creamy.
  2. Zest lemon and lime before juicing.
  3. Add olive oil, lemon juice, and lime juice while blending (Add optional hot sauce)
  4. Add zest, chipotle powder and pepper blending well.
  • Asparagus  Wrap:
  1. Heat oven to 400 degrees
  2. In a baking dish coat with a bit of olive oil
  3. On cutting board lay out prosciutto
  4. Coat top side with a generous amount of avocado cream
  5. Put bundle of asparagus (bunch of 20 thin stalks in picture) on right side
  6. Roll until fully wrapped.  Place end side on the bottom of baking dish.
  7. Repeat 3-6 five more times
  8. Place baking dish in oven for about 20-30 minutes.
    Time will vary depending on thickness of asparagus, watch the asparagus tips.
    Remove when tips are golden to dark brown.

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