It's December, can you believe it??
Welcome to Mangia Monday, the weekly blog hop I co-host with the full-of-cheer Kristin of Delightfully Dowling - we're so happy you're here!
Do you need an easy appetizer for holiday parties this season?
I'm a big fan of prosciutto-wrapped anything, but the big draw with this appie is the sauce. OOOOOOOH it's good.
I could drink it straight up.
In fact, I might have done so when no one was looking on Thanksgiving.
I can't wait to make it again for a Christmas party!
Seanie (with his fresh buzz cut I just gave him for Thanksgiving) likes to help me in the kitchen, so I put him to work wrapping the asparagus.
He did a great job, didn't he? He's a little foodie, this one. We like to turn up the tunes on Pandora and rock out while we work in the kitchen. I love his company - my little monkey.
So here's the lowdown - this recipe is super easy and great to make ahead. If you're bringing it somewhere, mix the sauce in a jar or airtight plastic container for traveling, and then assemble when you get there.
One bunch of asaparagus
1/4 lb. domestic* prosciutto
1 cup mayo
4 teaspoons low-sodium soy sauce (I like low-sodium soy sauce so I can control the saltiness of dishes)
1 1/2 teaspoons white sugar
2 teaspoons lemon juice
2 teaspoons wasabi paste** (or wasabi powder mixed with water into a paste)
Cut the woody ends off the asparagus (about 2"). Blanch in a pot of boiling water until stalks turn bright green, about 2-4 minutes depending on their thickness. Drain and cool.
Slice each piece of prosciutto in two.
Lay a piece of prosciutto on a work surface and roll the asparagus up in it, on an angle, so that it covers the stalk. Arrange on serving plate.
Whisk together mayo, soy sauce, sugar, lemon juice and wasabi paste and pour into serving bowl.
Refrigerate until ready to serve.
*I find the domestic prosciutto to be less salty than the imported versions, but you might want to ask for a taste of each at your deli before you decide.
**I coudn't find wasabi paste anywhere so I picked up wasabi powder at Whole Foods. To make it into a paste, in a small bowl, mix just enough water with it to create a thick consistency, then invert the bowl onto a plate and leave for a half hour. For some reason this makes the the paste more potent. Wasabi has a taste similar to hot mustard - it is used to give foods a little kick.
Now - try not to eat them all before your guests arrive!
Do you have any recipes to share? Perhaps a restaurant in town you've visited recently that you want to give us the scoop on? Link up or comment - Kristin and I would love for you to join Mangia Mondays!
Thank you for linking to either Shine Your Light or Delightfully Dowling, or posting the Mangia Mondays button IN YOUR POST.
Merry Merry Merry Christmas season to you!