I always thought of my mother as a harbinger of spring.
It was the same every year. She was so happy to see little green shoots sprouting here and there in the yard. She loved the first sight of daffodils and crocuses and was convinced the same robin came to visit her every March on her little back porch. And she took extraordinary delight in the first vegetables of the season as they appeared at the farmers market.
One of her best spring treats was asparagus. But it had to be “home grown” and not “shipped.”
Asparagus flourishes in the northern area of Italy called Emilia Romagna, where it is stuffed into omelets, tossed with pasta, and baked with sharp Parmesan cheese. In the spring, you might have it at every meal when you are visiting there.
My mother cooked it plainly, steamed and bathed in good olive oil. Our little family loved it. Now, my own family was (and still is) a different story. Picky vegetable husband will only eat skinny asparagus stalks and then only the tops. Older son avoids it at all costs. But I love it, and it almost always shows up at our dinners, especially in the spring.
I steam it plainly until it turns bright green and dress it with lots of olive oil. But frequently, I slice the asparagus stalks into 1-inch pieces and sauté them in a non-stick skillet with a healthy sprinkling of red-hot pepper flakes. It’s a fun vegetable side dish that spruces up any dinner. Did you know that grilling asparagus works too as it imparts a great smoky flavor?
I recently found an unusual recipe that can be served as a light lunch, brunch and even a quick dinner. It is simple asparagus but all dressed up. It is perfect with a slice of quiche or frittata or just creamy scrambled eggs. In Italian, it’s Fagottini di Asparagi al Forno or “Baked Asparagus Bundles.” It originates in the Italian region noted above: Emilia Romagna.
Baked Asparagus Bundles
Ingredients
- 16 to 24 asparagus spears, salt to taste
- 4 thin prosciutto slices
- 4 fresh mozzarella cheese slices
- 1 tablespoon unsalted butter cut into bits
Directions
- Pre-heat the oven to 375 degrees. Butter a 9-inch baking dish.
- Trim off any rough ends from the asparagus at the point where they turn white. You can also peel them lightly a few inches from the ends of the tips.
- Bring a large saucepan with water to a boil.
- Add the asparagus and salt and simmer until slightly tender, depending on thickness.
- Using tongs, lift the spears to a paper towel-lined plate and dry them gently.
- Divide the asparagus spears evenly on the prosciutto slices, centering them across the ends.
- Roll the asparagus spears with prosciutto slices to form four neat bundles.
- Place the bundles in the buttered baking dish. Lay a fresh mozzarella slice on top of each bundle. Dot the ends and tips of the asparagus with the butter.
- Bake until the cheese is melted, about 10 minutes. Serve on warm plates and serve hot.
Serve as part of a spring brunch with some fluffy scrambled eggs and some fresh fruit. (Don’t forget some daffodils for the table.)
It has been a long, cold winter. Like my mother, I hope you will enjoy the dish above and the many culinary delights that arrive with spring.
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