2 hours ago
Tuesday, October 12, 2010
Here is my always dependable dinner party asparagus. I serve it with most chicken or meat dishes and it makes an impressive light lunch with crusty bread.
It's pretty, easy, and the mustard cream is a perfect pairing to grilled asparagus.
You can serve it warm or room temperature and you can make the dressing ahead of time!
The recipe is inspired from one of my favorite cookbooks, Sunday Suppers at Lucques.
For the mustard cream:
1 tbsp of grainy French mustard
3 tbsp heavy cream (half & half or creme fraiche)
Whisk the mustard and cream together with fork until it reaches the consistency you like. You can make this ahead and keep in the fridge.
For the asparagus:
a bunch or two of asparagus, tough stems trimmed and discarded
olive oil and kosher salt
Grill your spears on a grill (you can also roast them) for a few minutes, turning once until tender.
On a large platter, drape good quality slices of Prosciutto di Parma in the center.
Place the warm asparagus spears on top of the ham and drizzle w/ the mustard cream.
If you are lucky enough to have leftovers, dice the asparagus w/ the ham & mix with a bunch of eggs for a delicious baked frittata the next day.