a long weekend off from school - my friend Bobbie and I are going on a girlfriend weekend to Pennsylvania. Her sister Marion lives in a quaint historic home with big cushy beds that I have to boost myself up into. We all love to cook. We all love wine. So we cook up a storm and chat about the music we enjoy, books we've read, crafts, things we're interested in and munch on fresh made tortillas and home-made salsa, aromatic cheeses and whatever we've brought or prepared. It's BLISS. At some point, we drive to the Italian market in Philly and have a fabulous dinner and shop at the markets buying sausage, cheeses, pastries, pasta to order. Incredible and savory - friendly faces of owners eager to help and tell about their shops and what they sell. We save time to visit a huge Pottery Barn to look for specials ( for gift giving items and entertaining) and the Corning Warehouse for anything and everything ( I can a tremendous amount throughout the year - this is a must stop for me!).
This is the plan - warm, friends, conversation, shop, cook, laughs, cuddles, comfort, peace.... BLISS.
Ingredients
1 pound asparagus (about 19 stalks), trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper
6 to 8 paper-thin slices prosciutto, halved lengthwise
Directions
Preheat the oven to 400 degrees F.
Snap the dry stem ends off of each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool completely.
Wrap each asparagus with 1 piece (about 1/2 a slice) of prosciutto, exposing tips. Arrange on a platter and serve at room temperature.
by Giada De Laurentiis
No comments:
Post a Comment