July 18, 2011

Secret Recipe Club - Asparagus Prosciutto Mushroom Saute

My assignment for July's Secret Recipe Club was for Chelsy's blog, Mangia. "Savoring one bite at a time." My pick for what to make wasn't hard at all. The day Amanda from Amanda's Cookin' gave out the blog assignments I raced over to Mangia and started looking around. One thing I noticed was that Chelsy doesn't blog often so I would check back every day anticipating if today was the day? One morning I was giddy when she posted a recipe for Asparagus Prosciutto Mushroom Saute and couldn't get it out of my head. Pasta dishes make me giddy and this recipe did not let me down.

I did have a hang up. Bad produce. Rather than making Asparagus Prosciutto Mushroom Saute I ended up with no mushrooms or shallots. While I think this pasta dish would have been even better with both of those ingredients I don't think the flavor suffered any. Next time however I would like to try it with the mushrooms and shallots. This is a repeat worthy meal.

Recently I was gifted with a boxed set of oil and vinegar from Sotto Voce. A Spicy Garlic Olive Oil and Garlic and Pepper Balsamic Vinegar. Because this recipe called for both olive oil and garlic I figured I couldn't go wrong with trying out my new olive oil. I was right. You can get your hands on this olive oil by going to the website and ordering some or visiting Seattle's Pike Street Market. It added a little heat to the dish for a nice kick.

Prosciutto and asparagus was sauteed in the olive oil, butter, and garlic and then tossed with pasta, fresh basil, and Parmesan cheese. The salty prosciutto added great flavor and paired well with the asparagus and gave a nice crunch to the pasta.

Per Chelsy make sure you enjoy this with a glass or two of wine. You won't be disappointed with this recipe. Please head over to Mangia and tell her hello and check out all of the yummies from her kitchen.

Makes 4 Servings

Stars of the Show:
  • 1 tbsp olive oil - I used Sotto Voce's Spicy Garlic Olive Oil.
  • 1 tbsp unsalted butter
  • 1 tbsp garlic, minced
  • 1 shallot, finely diced - My shallot was no good. Pouty lip.
  • 2 pieces of prosciutto - I used dry aged prosciutto that was already cubed. About 1/4 cup worth.
  • 1/2 to 1 cup sliced mushrooms - My mushrooms were mushy. Pouty lip. Again.
  • 1 bundle of asparagus spears
  • 1/4 cup Bottega Petalo Moscato Sparkling Wine - Any good sweet wine will work. However, Chelsy highly recommends this both for the recipe and for drinking. I used sauvignon blanc. I know, not a sweet wine but it's what I had on hand.
  • 1 tbsp fresh basil for garnish
  • 1/4 cup grated Parmesan cheese for sprinkling
  • 1/2 lb pasta of choice
And Action:

Boil pasta according to package directions.

Heat saute pan over medium high heat.

Add the olive oil, butter, and garlic and heat for 30 seconds or just until the butter begins to bubble and garlic begins to cook.

Add shallot and continue to cook for 30 seconds.

Add the prosciutto and cook for 30 seconds.

Add the mushrooms and cook until the mushrooms have cooked all the way through and mushrooms become a dark shade of brown, about 3-4 minutes.

Add asparagus and mix all ingredients well. Cover with a lid and let cook for 3-4 minutes or until the asparagus is cooked to your liking.

Add wine and simmer for 2-3 minutes.

Add the drained pasta and toss. Garnish with the basil and grated Parmesan cheese. Serve immediately and enjoy!

For a chance to win 2 boxes of cookies from Enjoy Life head over to Healthful Pursuit and enter the giveaway.


Lisa~~ said...

Asparagus and mushrooms are two favorites in our home, I'll have to give this recipe a try.

I'd love for you to check out my SRC recipe this month: Holy Guacamole.

Cook Lisa Cook

Pretend Chef said...

Lisa - You will love this recipe. I have been enjoying leftovers for lunches and can't wait to try this again. I will be sure to check out your entry for this month. Need to set out a block of time to get around to everyone.

Jeanette said...

What a nice choice for this month's event - the olive oil you used sounds absolutely perfect for this pasta dish. Glad it came out terrific without the mushroom and shallots.

amanda @ fake ginger said...

Mmm, this looks like the perfect romantic meal! I can't wait to try it!

Pretend Chef said...

Jeanette - I have been using this olive oil on everything. I grilled veggies the other night and used it with the balsamic vinegar. Oh my! It was perfect with this pasta dish giving it a subtle kick. I will definitely be making this again and picking better produce.

Amanda - I like your thinking. Dinner for two! Ah!

Fallon said...

Prosciutto is one of my favorite Italian meats. Sounds delicious in this pasta dish. Mushrooms are so good and that is a bummer that they weren't nice enough for this dish!

Anonymous said...

This looks so yummy.Ilove white asparagus which unfortunately is not grown here and one's we can get in jar or can are just not the same.

Pretend Chef said...

Fallon - Mine too. I love the saltiness of it. I was bummed when both the mushrooms and shallots weren't good. Pouty lip.

Dzoli - I've actually never tried white asparagus. I will have to try it sometime.

Lizzy said...

Oh, this looks wonderful!!! And I know it would be fabulous with the mushrooms, too! Great selection for the SRC~

Pretend Chef said...

Lizzy - Too bad my leftovers are all gone. I am craving this now. Thank you!

Shelby said...

I'm sure the mushrooms and shallots takes it up to another level too! In any case, I've had to do the same thing - and still come out with some awesome food! :)

Sara said...

This looks great - I love prosciutto! :)

Tessa said...

Pasta is always a hit. This one looks great!

Pretend Chef said...

Shelby - It's nice when the flavor isn't compromised.

Sara - Thank you!

Tessa - Pasta dishes don't seem to fail in our household. Always a hit like you had said.

Mr Lonely said...

nice blog... have a view of my blog when free.. http://www.lonelyreload.com (A Growing Teenager Diary) .. do leave me some comment / guide if can.. if interested can follow my blog...

Pretend Chef said...

Mr Lonely - I will be sure to check it out. Thank you for stopping by my blog.

Tami said...

Just about any dish that contains pasta will pass in our house. I might even be able to sneak asparagus past them! ;)

MrsJenB said...

I am seriously longing for this right now! Like...seriously. It's a problem. ;)

Pretend Chef said...

Tami - Thanks for stopping by my blog and GO STEELERS!!!

MrsJenB - If you make this you'll have to let me know if you liked it.

marla said...

This pasta sounds awesome! So fun to be in the Secret Recipe Club with you.

marla said...

This pasta sounds awesome! So fun to be in the Secret Recipe Club with you.

marla said...

This pasta sounds awesome! So fun to be in the Secret Recipe Club with you.

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