Asparagus Prosciutto Wraps

I have learned the majority of my cooking skills from following recipes. I think it is important to stay close to the original the first time a new dish is made – just to try and replicate what the recipe creator originally intended. It's a nice way to discover new flavor combinations and cooking techniques that can be adjusted and refined to your own liking when returning to the recipe or dish down the road. 

In an effort to share more of what I make in the kitchen, I'm going to adapt recipes that I find and try from other sources. These will be the first posts here at Behind the Bites without my signature information graphics. I'm hoping that this will challenge me to get better as a food photographer because I won't have the graphics to fall back on. In time, I may diagram some of these recipes with an information graphic but due to the time it takes to make them, I will reserve that for just original recipes of my own.

For the first in this series I look to my all-time favorite cooking publication: Cuisine at Home. I have made countless recipes from them and it seems that each time I do I learn something new that I can add to my repertoire. 

ASPARAGUS PROSCIUTTO WRAPS
Recipe Adapted from:
Cuisine at Home

Issue No. 98 March/April 2013

Page 12, Fast & Fresh Spring Menus: Wrap up dinner

MY CRITIQUE
I love roasted asparagus so I couldn't wait to try this recipe. Overall I liked it, the mozzarella, prosciutto and asparagus work well together in a wrap, but the marinade of Italian dressing mixed with Dijon mustard is by far the star of the show and it brings all of the yummy flavors together. I thought the wrap was a bit salty but that is to be expected with the prosciutto, which is naturally salty by itself.

I'm going to adapt the marinade into one of my future recipes. I think it could work well on a number of things. The Italian seasonings and tartness of the dressing combined with the spicy Dijon mustard makes for a great sauce. I'd like to try it on a burger or maybe even adapt it as a sauce for a gourmet pizza - the sky is the limit with this stuff. It's got my mind racing already.

THE RECIPE
Makes 4 wraps; 30 minutes
Ingredients

1/2 C Italian dressing

1 tsp Dijon Mustard

1/2 lb Fresh mozzarella, sliced

1 lb Asparagus, trimmed

4 flour tortillas (8-inch)

6 oz Prosciutto, sliced thin

How I made it
Whisk together dressing and mustard. Marinate chhese in sauce 30 minutes. Toss asparagus with oi,l, salt and pepper to taste. Roast in a preheated 425° oven, 8 to 10 minutes. For each wrap: Brush with marinade, layer cheese, prosciutto and asparagus. Role shut. Toast in a skillet until cheese has started to melt. Slice and serve.