Recipe by CHRISSYG
Sing along with me now, "these are a few of my favorite things" I like the way the fontina melts a little into the spicy marinara sauce, and the flavor of the grilled asparagus with the crisped up prosciutto... wow, my mouth is watering just talking about this! (p.s. you will have lots of sauce left over. It's great on pasta or anything really. (bread dipping is my favorite)
- 1 lb asparagus (medium thickness)
- 1⁄2 lb prosciutto di Parma (sliced thin but not PAPER Thin)
- 4 tablespoons olive oil
- salt and pepper
- 3 tablespoons olive oil
- 1 large onion, chopped
- 6 garlic cloves, sliced
- 1 lb fresh mushrooms, sliced
- 1 teaspoon dry crushed red pepper
- 1 (28 ounce) can Italian plum tomatoes, chopped, juices reserved
- 1 (15 ounce) can tomato sauce
- 1 teaspoon sugar
- 1⁄4 cup basil, chopped
- 1 tablespoon oregano, chopped
- 1⁄2 cup fontia cheese (grated)
Directions See How It's Made
- Prepare the spicy marinara sauce:.
- Heat oil in heavy large skillet over medium heat.
- Add onion; sauté until tender, about 10 minutes.
- Add garlic; sauté 1 minute.
- Add mushrooms and crushed red pepper; sauté until mushrooms just begins to soften, about 5 minutes.
- Add tomatoes and reserved juices. Cover and simmer 15 minutes. Add tomato sauce, sugar, basil and oregano. Cover and cook 15 minutes.
- Uncover and simmer until slightly thickened, about 5 minutes longer. Season with salt and pepper.
- Prepare asparagus:.
- Wash and trim tough bottoms off of asparagus. Dry well on paper towels or tea towel. Drizzle asparagus with olive oil to coat well. Sprinkle all over with salt and pepper. (use very little salt as the prosciutto has a lot of salt).
- Wrap each asparagus in one slice of prosciutto, so that both the top and bottom ends are sticking out. Secure with a toothpick.
- Prepare grill to medium low heat. Grill the wrapped asparagus till the ends are lightly browned (slight charring) and the proscuitto is crispy.
- Spoon a thin layer of the spicy marinara on the bottom of a each plate (or blanket the bottom of a serving platter) Remove toothpicks from the asparagus and arrange nicely on top of the sauce. Top with even portions of the grated fontina cheese. Place a few more small spoonfuls of the tomato sauce decoratively on and around the cheese topped asparagus. Garnish with additional chopped basil or some chopped parsley.