SC - Stuffed asparagus (non-member submission)

[Elaine Koogler]

Sieggy,
You don't possibly have a period source for this, do you?  It sounds absolutely
divine!

Kiri

Siegfried Heydrich wrote:

>     I do a roasted asparagus & proscuitto that's pretty good. Take 2 or 3
> spears, wrap them together with a thin slice of proscuitto per portion, and
> lay them in an oiled pan. Sprinkle with a little olive oil, a little lemon
> juice, and throw them in a fast oven for about 5 - 7 minutes, pull them out
> and lay a piece of fontinella in top, then return to the oven for another
> 3 - 5 minutes to melt & brown the cheese.
>     Fast, simple, and your servers are likely to get mugged going out the
> door with a pan of these!
>
>     Sieggy
>
> ----- Original Message -----
>
> > >Greetings Everyone,
> > >(Olwen thank you for forwarding)
> > >For my stuffed asparagus I used the Andalusian recipe redacted by
> Caraidoc,
> > >found in his "Miscellany".  I noticed in the translation it said to [add
> to
> > >the hot liquid] "...the asparagus wrapped in meat"  I took this to mean
> > >that
> > >the meat went on the outside of the asparagus.  I left the ends of the
> > >asparagus exposed.  After I cooked the asparagus wrapped in the meat [I
> > >followed all the directions as listed up to this point]  I placed them in
> > >an
> > >oven safe pan, added the eggs [beaten], sprinkled with bread crumbs [much
> > >less than the 1 cup suggested] and baked until the eggs were set.  It was
> a
> > >unique and tasty dish (and the first time I actually ate asparagus)
> > >Enjoy,
> > >Juliana
>
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