If you haven’t had a chance to check out Barabara Kingsolver’s new bestseller, Animal, Vegetable, Miracle, it is worth a trip to the bookstore or getting on the library waiting list. Based on Kingsolver’s own life experience of a year of eating seasonally and locally, the text is both informative and inspiring and is a perfect read for early spring when the seasonal produce slowly begins to diversify, bringing a variety of fresh vegetables and new excitement into the kitchen.

The excitement in my kitchen the past couple of weeks has been the arrival of asparagus at the farmer’s market. Knowing that the local asparagus season is only going to last a little over a month, I have been emphasizing it in my dinner menus, which means it is on the table a few times a week. One of the challenges of eating seasonally is enjoying ingredients without falling into a food rut. In order to avoid the feeling of asparagus overdose it is important to include a variety of cooking techniques and a diverse range of recipes. This prosciutto wrapped asparagus recipe is a great side dish (perfect with Tom’s Lemon Garlic Chicken or and Italian style dinner) and it is quick and easy to prepare. And don’t worry-as soon as you begin to tire of asparagus, a new seasonal vegetable will begin to appear on farmer’s market stands, bringing with it renewed excitement and menu options.

Prosciutto Wrapped Asparagus
Serves 4-6

• 1 bunch of asparagus
• sea salt
• fresh ground black pepper
• 8 thin slices of prosciutto
• 2 tablespoons extra virgin olive oil

Snap a single asparagus in your hand; the tender part will remain with the tip (discard the other section). Repeat with remaining asparagus.

Bring a large pot of salted water to a low boil. Drop in the asparagus and blanch for about 3 minutes. Remove the asparagus and place on a paper-towel lined plate. Allow to cool and dry.

Divide the asparagus into groups of three or four. On a cutting board, lay out a slice of prosciutto. Place an asparagus group on the prosciutto and tightly roll, pressing so the prosciutto sticks. Repeat until all of the asparagus have been bundled. Drizzle the bundles with extra-virgin olive oil and season with a small pinch of salt and pepper.

Grill the asparagus over medium heat for about 5 minutes, turning frequently (just enough so that the prosciutto and asparagus carmelize). Serve immediately.