This is a delicious appetizer- & the first way I tried prosciutto-
I was immediately hooked…
One bunch of organic asparagus spears- ends cut off, washed
About 10 thinly shaved pieces of prosciutto-
Cut each strip into 3 long strips, about 1″ wide
Boil a pot of water then turn off the heat.
Add asparagus & let sit for 2-3 minutes.
Drain & immediately cover with ice to preserve color.
Drain & gently pat dry. Set aside.
In a saucepan over low to medium heat add;
3 T. Ojai Habanero Jelly
1/2 c. Balsamic Vinegar
handful of craisins
Whisk together & stir until thickened, then remove from heat.
Wrap towel-dried asparagus with strips of prosciutto by twisting the asparagus as you hold the prosciutto.
For easy clean up, lay wrapped asparagus side by side on foil, in a baking dish.
Drizzle with balsamic Habanero reduction.
Broil for 5-7 minutes-
Served warm or @ room temperature-
Savory, sweet, salty wonderfulness- & you get your vegetable too!
Jay wrote: “I’m about half-way through my first jar of Ojai Jalapeno Jelly, and I rank it up there with my first taco and my first bite of authentic cheese cake. (In other words, in and among the very highest echelons of my personal Cosmic Deliciousness realms.) BRAVO.”
THANK YOU VERY MUCH JAY- I enormously appreciate the GINORMOUS compliment!
I’d say it’s high time you try my Ojai Habanero Jelly, which I’d like to gift you-
We ♥ Ca Dario- The all-time great restaurant in Santa Barbara @ Victoria & Anacapa.
Morgan had her favorite- Ravioli with burnt-butter sage that melts in your mouth & the house salad.
I had the creamed asparagus with truffle oil soup & salad-
For dessert we split the chocolate & hazelnut gelato between us. As if that all wasn’t enough- they sent us home with a bundle of home-made meringues.
We gave Dario a few Ojai Habanero Jelly samplers & the bartender was making him Habantini’s-
As we left he was still beaming from ear to ear!