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21

I’m Roasting A Rack Of Prosciutto Wrapped Asparagus Tonight

submitted by TheOriginal1Icemonkey to CookingWithGoats 10 monthsJul 30, 2024 23:18:33 ago (+21/-0)     (files.catbox.moe)

https://files.catbox.moe/p9pqhw.jpeg

You won’t get an after pic cause that shit will be down the hatch in a few!
I like prosciutto better than bacon for these as well as stuffed hot peppers. Less greasy and crisps up faster.


29 comments block

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[ - ] Greasy 3 points 10 monthsJul 31, 2024 09:10:09 ago (+3/-0)

So what's wrong with being greasy, hmmmm?

[ - ] TheOriginal1Icemonkey [op] 1 point 10 monthsJul 31, 2024 10:02:22 ago (+1/-0)

🤣

[ - ] Peleg 0 points 10 monthsJul 31, 2024 13:56:04 ago (+0/-0)

UH
Maybe he don't want to eat you?
Just saying.

[ - ] Zyklonbeekeeper 3 points 10 monthsJul 31, 2024 00:04:04 ago (+3/-0)

I've got prosciutto packed for my lunch tomorrow...best pork meat going and no fat...also with the prosciutto, wrap a strip of roasted red pepper in thinnly sliced prosciutto, diced garlic inside the wrapping really adds to it...put all your rolls on a plate and then cover with Romano cheese powder...you'll declare war on anyone who tries to deprive you of your pros wraps

[ - ] BlueEyedAngloMasterRaceGod 2 points 10 monthsJul 31, 2024 04:15:48 ago (+2/-0)

cheese powder.. that's jewish... just eat cheese

[ - ] TheOriginal1Icemonkey [op] 0 points 10 monthsJul 31, 2024 10:06:41 ago (+0/-0)

Aha! We also stuff jalapeños and Fresno chilis then wrap with prosciutto and bake. They come out killer!

[ - ] CRKT_M16Z 1 point 10 monthsJul 31, 2024 10:13:11 ago (+1/-0)

That's some fancy asparagus! J/K. Jokes aside, what temp and for how long and how did they turn out?

[ - ] TheOriginal1Icemonkey [op] 1 point 10 monthsJul 31, 2024 22:36:24 ago (+1/-0)

425 for 15 minutes +/-, depending on thickness of asparagus.
Always turns out great!

[ - ] CRKT_M16Z 1 point 10 monthsJul 31, 2024 23:07:24 ago (+1/-0)

I'll have to give it a shot. Thanks

[ - ] TheOriginal1Icemonkey [op] 1 point 10 monthsJul 31, 2024 23:12:44 ago (+1/-0)

Depending on your oven, check them ten minutes in. Also, the thickness of the asparagus.
I prefer medium thickness, then the prosciutto will crisp up nicely while the asparagus is done correctly, not over cooked.
Too thick and you get dry prosciutto.
Too thin and you get soggy asparagus
Cheers!🍺

[ - ] CRKT_M16Z 1 point 10 monthsJul 31, 2024 23:23:53 ago (+1/-0)

Good looking out. I think I'll try it out this weekend as an appetizer. I'm already saving a ribeye steak for Saturday night.

[ - ] deleted 2 points 10 monthsJul 31, 2024 00:04:50 ago (+3/-1)

deleted

[ - ] TheOriginal1Icemonkey [op] 1 point 10 monthsJul 31, 2024 10:05:25 ago (+1/-0)

Paired with a dry and tart hard cider. It was around 8pm for me. I don’t get home from work until 6:45.

[ - ] Portmanure 2 points 10 monthsJul 30, 2024 23:36:02 ago (+2/-0)

The only thing that would make this perfect is if you tell me you grew that asparagus in your garden? If not you’re still up 99% in my book.

[ - ] TheOriginal1Icemonkey [op] 3 points 10 monthsJul 30, 2024 23:48:34 ago (+3/-0)

I wish. I have no time for such a thing. I wish I could have a garden. I have the space, just not the time.
I spend alot of money on good produce because of this.
More money than time.
But I don’t eat any garbage.

[ - ] Portmanure 1 point 10 monthsJul 30, 2024 23:51:12 ago (+1/-0)

In times of need it’s the gardener that makes the day. But also in times of need it’s the cook that makes the meal. Both are equally important. No disrespect intended.

[ - ] Kozel 2 points 10 monthsJul 31, 2024 00:32:35 ago (+2/-0)

You can eat a tomato without cooking it. But you cannot eat it without it having been grown. Therefore the cook is less important than the gardner.

[ - ] TheOriginal1Icemonkey [op] 0 points 10 monthsJul 31, 2024 00:00:13 ago (+0/-0)

None taken.
I really wish I had the time for growing my own.
Some day.

[ - ] ProudRebel 1 point 10 monthsJul 31, 2024 07:26:25 ago (+1/-0)

Looks delicious.

[ - ] BlueEyedAngloMasterRaceGod 1 point 10 monthsJul 31, 2024 04:14:45 ago (+1/-0)

Looks like something a woman would make.

[ - ] TheOriginal1Icemonkey [op] 0 points 10 monthsJul 31, 2024 10:02:53 ago (+0/-0)

Just for you sugar tits!

[ - ] Not_a_redfugee 1 point 10 monthsJul 31, 2024 03:07:46 ago (+1/-0)

I made shake n bake chicken with mac and cheese and mashed taters. Not regular shake n bake. I tried the Louisiana® Crunchy Bake mix. It was waaaay better than shake n bake.

[ - ] TheOriginal1Icemonkey [op] 0 points 10 monthsJul 31, 2024 10:03:52 ago (+0/-0)

I make my own shake and bake with panko and whatever else I feel like and bake or pan fry fat pork chops. Awesome!

[ - ] WhiteCollarCriminal 1 point 10 monthsJul 30, 2024 23:41:36 ago (+1/-0)

Does the fat drip right off? That sounds amazing!

[ - ] TheOriginal1Icemonkey [op] 3 points 10 monthsJul 30, 2024 23:46:40 ago (+3/-0)

There’s no fat. It’s so thin and with very little fat that there are no drippings, just crispness.

[ - ] calx 1 point 10 monthsJul 30, 2024 23:21:10 ago (+1/-0)

Nice. I'm about to saute some asparagus in butter with ponzu sauce myself in a bit. Been craving the stuff lately.

[ - ] TheOriginal1Icemonkey [op] 4 points 10 monthsJul 30, 2024 23:25:31 ago (+4/-0)

Idk what that sauce is you mention, but I love asparagus and eat it year round! Even make creamy asparagus soup!

[ - ] calx 1 point 10 monthsJul 30, 2024 23:28:40 ago (+1/-0)

I just discovered it a couple years ago at a Japanese place. It's a light citrus sauce and it's fucking amazing!

Never did make asparagus soup but it was always on my radar. I need to get off my lousy ass and find a decent recipe.

[ - ] TheOriginal1Icemonkey [op] 3 points 10 monthsJul 31, 2024 00:11:20 ago (+3/-0)

This is the cream of asparagus recipe I have used.
https://www.allrecipes.com/recipe/13114/cream-of-fresh-asparagus-soup-ii/
I’m gonna look up this ponzu sauce you speak of.