This recipe showcases how Italian and Pacific Northwest cuisines bridge the distance. The chefs at Salty's suggest serving the fresh Northwest asparagus wrapped with Italian-style cured ham with watercress pesto for a fresh twist. All pesto does not have to be basil-based. This watercress version has a slightly peppery flavor that livens up any vegetable dish and also goes well with pasta. Ingredients: 6 slices prosciutto 1 bunch asparagus 3 tablespoons chèvre 1 tablespoon pine nuts, toasted for garnish 3 tablespoons Watercress Pesto (recipe below) 2 bunches watercress 1 clove garlic, minced 1⁄4 cup Parmigiano-Reggiano, grated 3 tablespoons pine nuts, toasted 1⁄2 cup olive oil salt and freshly ground pepper ....
Recipes Embracing the flawors of Tuscany, Umbria and Pacific Northwest
Prosciutto-Wrapped Asparagus with Chèvre
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