BAKED ASPARAGUS WITH SHIITAKE, PROSCIUTTO AND COUSCOUS
In this satisfying, set-it-and-forget-it spring dinner, asparagus, mushrooms and prosciutto are steamed in a parchment packet under low heat. The technique was inspired by a recipe in Paula Wolfert's "The Slow Mediterranean Kitchen: Recipes for the Passionate Cook." The parchment insulates the ingredients, while keeping the temperature steady and allowing the flavors to mingle. Here, the result is tender asparagus infused with earthy and sweet flavors from the mushrooms and prosciutto alike.
Provided by Melissa Clark
Categories dinner, easy, weekday, one pot, main course, side dish
Time 1h20m
Yield 2 main-course servings, or 4 side-dish servings
Number Of Ingredients 9
Steps:
- Heat oven to 200 degrees. Line a baking sheet with parchment paper (it should be twice as long as the pan). Lay asparagus in a pile in the center. Scatter mushrooms and prosciutto on top. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, the pepper and nutmeg. Toss vegetables to coat evenly. Lay tarragon over top.
- Fold parchment to completely enclose vegetables, and staple top and sides shut (or tie up with string). Transfer pan to oven and bake for 1 hour. Asparagus should be just cooked through. If too crisp, return to oven until done to taste.
- In a small pot over medium-high heat, bring 3/4 cup plus 3 tablespoons water, 2 teaspoons olive oil and remaining salt to a simmer. Stir in couscous and remove pot from heat. Cover and let stand for 5 minutes. Fluff with fork.
- Spoon couscous onto serving plates and drizzle with oil. Divide prosciutto and vegetables, and their juices, among the plates and serve.
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Bajrangi Yadav
[email protected]I've made this dish several times and it's always a hit! The asparagus is always cooked perfectly and the shiitake mushrooms and prosciutto add a lot of flavor. The lemon-tahini sauce is the perfect finishing touch. I highly recommend this recipe.
Zhyar A. Mahmood
[email protected]I thought this dish was just okay. The asparagus was a bit overcooked for my taste and the shiitake mushrooms were a bit tough. The prosciutto was good and the lemon-tahini sauce was nice, but overall I wasn't that impressed.
Richard Ó Donnell
[email protected]The flavors in this dish were spot-on! The asparagus was cooked perfectly and the shiitake mushrooms and prosciutto added a nice touch. The lemon-tahini sauce was a great addition as well and really brought all the flavors together. I would highly re
mirza ayan alam
[email protected]This dish was easy to follow and turned out great! I used fresh asparagus from my garden and the flavor was amazing. The shiitake mushrooms and prosciutto added a nice touch as well. I will definitely be making this again.
Stella Ogbonna
[email protected]I'm not a huge fan of asparagus, but I thought this dish was really good! The asparagus was roasted to perfection and the shiitake mushrooms and prosciutto added a lot of flavor. I especially liked the lemon-tahini sauce. It was a great way to bright
youcef BENAOUISSA
[email protected]I substituted quinoa for the couscous and it turned out great! The asparagus, shiitake mushrooms, and prosciutto were all cooked perfectly. The flavors all came together beautifully. I'll definitely be making this again.
SORRY VAI GAMING
[email protected]This dish was absolutely delicious! The asparagus was perfectly cooked: tender but still with a bit of a bite. The shiitake mushrooms and prosciutto added a lovely savory flavor, and the couscous was the perfect complement to the asparagus. I will de