Roasted Asparagus and Enoki Salad Drizzled with Truffle Oil

We had the best wood-fire wild mushroom pizza drizzled with truffle oil during our vacation week of gluttony.  It was to die for.  I’ve been craving that pizza since, but because we are on our quest to lose the weight that we gained from our vacation, I wanted to cook something that involved mushrooms and truffle oil minus the carbs.

On our way back home from vacation, we stopped by the Korean market and got some beautiful oyster and enoki mushrooms.  I was so excited to make my asparagus and oyster mushroom salad (the enoki mushrooms were reserved for miso soup tomorrow), but to my dismay, the oyster mushrooms started to grow fungus on itself and not in a good way 😦  I was so distraught.  [Yes.  Distraught.  Haven’t you learned that I’m a bit of a drama queen, yet? :)]  I really, really wanted that warm salad tonight with the truffle oil.  Actually, I just really wanted the truffle oil.  So fortunately I still had the enoki mushrooms and thought I’d give it a try instead, and sure enough it tasted just as good!

Roasted Asparagus and Enoki Salad Drizzled with Truffle Oil

1 pound asparagus, ends trimmedd and cut to 3-inch lengths
2 packages enoki mushrooms, cut 2 inches off the base and pull/shred apart
3 tablespoons extra virgin olive oil
1 large lemon
Salt and freshly ground black pepper
Small block of parmesan cheese
Truffle oil, for drizzling

Preheat oven to 450 degrees F.

Toss asparagus and enoki mushrooms with extra virgin olive oil, salt, and pepper. Spread onto a cookie sheet and roast for about 10 minutes until the mushrooms start to brown and the asparagus spears are tender. Remove from oven.

Toss the roasted asparagus and mushrooms with the lemon juice and arrange onto a platter. Shave the parmesan over the salad, and finish with a drizzle of truffle oil.

Serve immediately.

Makes 4 side salads.

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Roasted Asparagus Bundles Wrapped with Prosciutto

Do you ever stress out about what you’ll bring to a potluck-style dinner?  I know I shouldn’t, but I am one big stress ball.  I never know what to bring.  I know I want to bring something that I hope everyone will like.  But also because I want to wow them with flavors when the food hits their taste buds.  My partner thinks I’m silly for stressing out.  She always suggests that I bring something that I’ve made before at home that tasted good.  And I know I should do that also, but I’m too stubborn to listen.  So instead, I’ll spend hours upon hours looking for the right recipe.  And when I do happen to find the right recipe, I stress over whether or not the final product will be good enough for the potluck.  I always imagine the worst case scenario.  What if I goof up during the cooking process?  What if I didn’t get enough of this or that?  What if it comes out dry or ugly or both?  What if it’s too salty?  So I’ll remind myself to do a test run before the actual day.  But do I ever?  Nope.  I wait to the last minute and run out of time to do a test run so I get even more anxious.  Yes.  I know.  I’m crazy.

After perusing numerous recipes, I decided upon stuffed bell peppers.  Well, I didn’t actually end up making the stuffed bell peppers.  I talked myself out of it.  I just wasn’t feeling it.  I was in no mood to make a trek out to the grocery store.  I wanted to be lazy.  Besides, I was already feeling very accomplished after my three hour adventure in the kitchen baking mini german chocolate cakes.  So what did I end up doing?  My classic, go-to easy side dish… roasted asparagus bundles wrapped with prosciutto.  I still had to make a trip to the grocery store, but I was only in the kitchen for 20 minutes.  The irony… it was stress-free 🙂  I guess I should listen to my partner more often.

Roasted Asparagus Bundles Wrapped with Prosciutto

1 to 1.5 pound of asparagus (about 24 stalks), trimmed
Extra virgin olive oil
Salt and freshly ground black pepper
8 thin slices of prosciutto

Preheat oven to 400 degrees F.

Snap the dry, woody stems off each asparagus. Wrap a slice of prosciutto for every three asparagus stalks. I find it easiest to wrap the asparagus when the prosciutto is cold (i.e., removing the prosciutto from the refrigerator right as you are going to assemble the asparagus bundles). Place on a baking sheet. Drizzle with extra virgin olive oil, sprinkle with salt (just a little bit since the prosciutto is salty) and freshly ground black pepper. Roast until the asparagus is tender, about 10-15 minutes. The latter really depends on your own oven. Let it cool until it reaches room temperature, and serve with lemon wedges.

A couple of different spins on this recipe: 1) you could wrap the asparagus bundles with prosciutto after the asparagus has roasted; 2) shaved parmesan or grated parmesan onto the wrapped asparagus.

Serves: 8