Asparagus with gremolata creme fraiche and prosciutto
Elevate your meal with this delightful Asparagus with Gremolata Crème Fraîche and Prosciutto recipe. Tender asparagus spears are drizzled with zesty lemon juice and rich olive oil, then paired with a creamy gremolata made from fresh parsley and sour cream. Topped with savory prosciutto, this dish offers a perfect blend of flavors and textures that's both elegant and easy to prepare.
Cook time 5 min
Prep time 10 min
Ingredients:
2 tbsp lemon juice1 tbsp fresh parsley
1/2 cup sour cream
2 lb asparagus
2 tbsp olive oil
3 slices prosciutto
Asparagus with gremolata creme fraiche and prosciutto is a delightful and elegant dish that combines the freshness of asparagus with the zesty flavors of lemon and parsley. The prosciutto adds a savory touch, while the creme fraiche provides a creamy and tangy finish. This recipe is perfect for a sophisticated appetizer or a light side dish.
Instructions:
- In a small bowl, combine 2 tablespoons of lemon juice, 1 tablespoon of finely chopped fresh parsley, and 1/2 cup of sour cream.
- Mix well until smooth and evenly combined.
- Set aside in the refrigerator to allow the flavors to meld while you prepare the asparagus.
- Trim the woody ends from the 2 pounds of asparagus.
- Rinse the asparagus under cold water and pat dry with a paper towel.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Once the oil is hot, add the asparagus in a single layer. If your skillet is not large enough, cook the asparagus in batches.
- Sauté for 5-7 minutes, turning occasionally, until the asparagus is tender and slightly charred. The cooking time may vary depending on the thickness of the asparagus stalks.
- While the asparagus is cooking, take the 3 slices of prosciutto and tear them into smaller pieces or thin strips.
- Optionally, you can lightly crisp the prosciutto in a separate pan over medium heat for about 2-3 minutes, but it's also delicious uncooked.
- Once the asparagus is cooked, transfer it to a serving platter.
- Drizzle the gremolata crème fraîche over the warm asparagus.
- Scatter the torn or crisped prosciutto over the top.
- Serve the asparagus with gremolata crème fraîche and prosciutto immediately while warm.
Tips:
- Trim the asparagus: Make sure to trim the woody ends of the asparagus before cooking for a more tender and enjoyable bite.
- Blanch the asparagus: Blanching the asparagus in boiling water for 2-3 minutes and then transferring them to ice water helps to maintain their vibrant green color and crisp texture.
- Prepare the gremolata in advance: Mix the lemon juice, chopped parsley, and sour cream beforehand and let the flavors meld together in the refrigerator for at least 30 minutes before serving.
- Use high-quality prosciutto: Opt for thinly sliced, high-quality prosciutto for the best taste and texture. This will enhance the overall flavor of the dish.
- Serve immediately: Assemble and serve the dish immediately to enjoy the asparagus at its peak freshness and the prosciutto crisp.
Preparing Asparagus with gremolata creme fraiche and prosciutto is a simple yet impressive way to elevate your meal. The harmonious combination of flavors and textures will surely impress your guests and leave them craving for more. Enjoy this delightful dish as a wonderful addition to your culinary repertoire.
Nutrition per serving
6 ServingsCalories 80kcal
Protein 6g
Carbohydrates 7g
Fiber 3.21g
Sugar 3.63g
Fat 9g
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