City Palate

The Harvest Issue - September October 2017

Prosciutto-wrapped Asparagus and Queso Fresco
Untitled Document

May June 2016

from Julie Van Rosendaal

Fresk-O cheese is a locally made semi-firm to firm fresh-pressed cheese that's wonderful splinted to a stalk of asparagus with a thin slice of prosciutto, which then shrink-wraps the two together. These can be assembled ahead of time and finished quickly on the stovetop or grill. To fancy it up, drizzle with a little balsamic reduction.

1 bundle of thickish asparagus spears, ends trimmed

200 g. queso fresco (such as Fresk-O cheese, made in Alberta)

thinly sliced prosciutto or serrano ham (one slice for each spear)

olive or canola oil, for cooking balsamic reduction (optional)


Cut thin-ish slices of cheese, place against an asparagus stalk and wrap in a thin slice of prosciutto or serrano – cut the slices in half lengthwise – starting under the blossom end
and wrapping the prosciutto down the length of the stalk, leaving each end exposed. Grill on a preheated grill or in a large skillet drizzled with oil and set over medium-high heat for 3-4 min utes, turning as necessary until the prosciutto is golden on all sides and tightly wrapped around the asparagus and cheese.

(If the spears are large and you'd like them to steam a bit more, pour a couple of spoonfuls of water into the skillet and cover it; after a few minutes, uncover and continue cooking and turning until the excess moisture has cooked off completely.) Serve immediately with brunch, dinner, or as an appetizer, drizzled with balsamic reduction, if you like. Serves 8.


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