As promised, here is a third recipe that uses flavorful fig balsamic vinegar. We are actually going to use the extra Fig Balsamic Vinaigrette Dressing from the Autumn Harvest Rice Bowl to dress up a quick and delicious appetizer – Recipe #3: Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette.
Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette
16 Stems Fresh Asparagus
4 oz. Package of Thin Sliced Prosciutto
1 Tbls. Extra Virgin Oil Olive*
Fig Balsamic Vinaigrette
4 Tbls Orange Juice
4 Tbls Napa Valley Naturals Fig Balsamic Vinegar*
½ Tsp Dijon Mustard
¾ Tsp Dried Thyme
¼ Tsp Black Pepper
½ Tsp Salt
½ Cup Extra Virgin Olive Oil”
Make the vinaigrette: Combine all ingredients in a small lidded jar. (When using dried thyme – rub in in between your hands before dropping it into the jar to release its natural oils). Shake until mixed and set aside.
Wash and trim woody ends off of asparagus. (For larger stalks, you may want to use a vegetable peeler to remove the tougher skin at the bottom end). Dry with a paper towel. Tightly wrap each stem in a ½ piece of prosciutto, pressing firmly.
Preheat oven to 400 degrees. Place on a parchment lined baking sheet. Lightly brush the of the asparagus tips with olive oil to keep them from drying out. Roast until prosciutto is crispy and asparagus is tender and lightly brown. About 15 minutes.
Remove from oven and plate. Using a tablespoon, drizzle lightly with fig balsamic vinaigrette. Serve immediately or at room temp.
You’ll have plenty of vinaigrette leftover to use when serving with your favorite salads, over roasted chicken and grains.
*Ingredients available at à la Maison in Baldwinsville, NY or contact us at 315-440-6637.