Asparagus Mushrooms with Prosciutto
This dish is simple yet elegant …
Asparagus Mushrooms with Prosciutto!
In the mornings, I get the kids ready, fed and off to school. I usually skip breakfast and sadly, I also skip my coffee (that’s when the kids worry); but after all the drop offs, I make my way back to my kitchen and that’s when I can enjoy my favorite meal {breakfast} and my COFFEE in absolute quiet. 😉
This morning, I wasn’t satisfied with my bagel (boring), and decided to have a “second” breakfast, brunch … what have you. So I drank my coffee, thought a bit, finished my coffee, made more coffee and decided that I wanted to make this recipe today. I love Asparagus. Mushrooms. Prosciutto. Put them together and it’s oh so tasty. I use to make a version of this years ago that I found in a Jamie Oliver cookbook and ever since, I’ve tweaked and tweaked again and … well … here you go.
[bctt tweet=”Make this gorgeous Asparagus Mushrooms with Prosciutto #recipe today! “]
For breakfast you can add a lovely poached egg to the Asparagus Mushrooms with Prosciutto sprinkle a bit of parsley on top and it’s beautiful every time. For today, I’ve nixed the egg and went straight for a big slice of toasted bread, topped it off with this recipe and am living happily ever after right now. If you don’t like the meat, simply omit it and continue to cook as directed, no problem. You can also add this as a side dish to any dinner, it’s elegant yet so easy and simple to make.
… nom nom nom …
Asparagus Mushroom with Prosciutto
Enjoy this Asparagus Mushrooms and Prosciutto for breakfast with a soft poached egg, as a light lunch or as a side for dinner!
Ingredients
- 1 Tbls Olive Oil
- 2 cloves Garlic, crushed
- 8 oz Baby Bella Mushrooms, cleaned and sliced
- 1 lb fresh Asparagus, trimmed and sliced into 1 - 2 inch pieces
- 1 tsp fresh Thyme leaves
- 2 Tbls fresh Flat Leaf Parsley, chopped
- 4 oz chopped Prosciutto (I used Citterio brand - I get mine in the fine cheese/cured meats section)
- 2 Tbls Worcestershire Sauce
- 2 Tbls unsalted Butter
- 2 - 4 thick slices of Bread, toasted
Instructions
- Clean the mushrooms with a brush or soft kitchen towel, don't use water as they will soak up the water and be left with hardly any flavor. Trim ends, slice and set aside.
- For the Asparagus, to trim, simply bend the bottom of your Asparagus until it snaps and discard ends. It will naturally snap where the woody bit ends, leaving the tender shoot ready to cook. Cut or break the Asparagus into bite size pieces and set aside.
- In a large skillet over medium heat, add the Olive Oil and when hot, add in the Garlic and chopped Prociutto, stir and cook for about 1 - 2 minutes.
- Now add in the Asparagus pieces and sliced Mushrooms, stirring occasionally, cook for 6 - 8 minutes or until the Asparagus is bright green and just has a slight crunch.
- Toss in 1 Tbls fresh Parsley, the Worcestershire sauce and Butter. Stir to coat the vegetables.
- Remove from heat. Season if needed (I don't add Salt or Pepper when using Prosiutto). Serve with toasted Bread and the remainder of the Parsley sprinkled over top.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
