Agriculture Reference
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upward, with the fatty stripe of the ham at the bottom so it creates a barber pole effect up
the spear. Line a jelly-roll pan with aluminum foil and smear it lightly with olive oil.
Arrange the wrapped spears on the pan and place it in the oven. Do not disturb for 5
minutes, then shake the pan vigorously to turn the spears. Roast for another 5 minutes and
shake vigorously. Continue roasting until the asparagus is very tender and the prosciutto
is somewhat crisp, about 15 minutes total. Serve.
Asparagus and Shrimp Risotto
Who says homemade stock must be laborious? In this recipe, it's nothing more than
quickly simmered trimmings from the main ingredient. Particularly when you're
making a risotto from delicate ingredients, a "properly made" stock (meaning one
you might use for a soup or sauce base) would be overpowering.
6 SERVINGS
Cut off the bottom 1 to 11/2 inches of the asparagus spears. Thinly slice the bottoms and
add them to a large saucepan along with the trimmings from the onion. Shell the shrimp
and add the shells to the saucepan. Cover with the water and bring to a boil. Reduce the
heat to a bare simmer and cook for at least 30 minutes to make a mild stock before begin-
ning the risotto.
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