Chef Dave is the chef/owner of the acclaimed Candle in the Woods. He has appeared on Food Network and was the winner of the North Idaho Culinary Competition amongst others. He came to the culinary world later in life, after coaching gymnastics and creating other sporting events for 40 years, including the Great West Gymfest, Coeur d’Alene’s biggest sporting event, and the Expedition Alaska documentary. He is a multiple- time Ironman and has done multi-day adventure races. He teaches mountaineering and writes novels in his spare time, when not rock climbing with his wife Lisa and 8-year-old daughter Delaney.
Asparagus in Prosciutto with Chèvre and Berries
» 3 – 5 stalks of asparagus per wrap, depending on thickness
» 1 piece of prosciutto de Parma per roll
» 1 log chèvre goat cheese
» Jam of your choice (use a good quality jam or preserve rather than a jelly. Marmalade also works.
» Berries of your choice – we use seasonal berries, including blueberries, huckleberries, marion.
» A small handful of craisins or golden raisins
» 1 tbsp of cinnamon
» A fruity vinaigrette – we make a huckleberry vinaigrette, but you can use a raspberry or other fruit vinaigrette from the store – Litehouse makes a nice one!
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Directions:
Trim your asparagus to 7 inch lengths, then blanche in boiling – lightly salted water for 1:30.
While they are blanching, prepare a large bowl with ice and cold water.
At 1:30, immediately drain and place the asparagus in the cold water, with a gentle stir.
Prepare your cheese by mixing the cheese, jam, berries and cinnamon until thoroughly blended.
Lay your prosciutto out and place a good size tablespoon of the cheese mix near the close end. Lay 3 – 5 pieces of asparagus cross ways across the cheese, alternating the directions of the spears.
Carefully roll the asparagus and cheese up in the prosciutto, being careful to not tear the ham, as best you can… this does a take a bit of practice!
Place the rolls on a lightly sprayed baking sheet, cover in plastic wrap and refrigerate until an hour or so before service time.
About an hour before service, remove from fridge and let come to room temperature. About 30 minutes before serving, bake at 380 for 8 minutes.
Remove from oven and let sit for 15 minutes or longer, until near room temperature.
For service:
Cut each roll in the middle on a bit of a diagonal, and lay the roll pieces across each other on your plates, or on a large serving tray.
Drizzle lightly with your vinaigrette, and sprinkle a few huckleberries on top before serving – voila! Have your guests use their hands to eat rather than a knife and fork to keep the stalks together, and enjoy!
You can plan on one to two halves per guest.
Photography By Joel Riner
As Featured In: 2018 Summer/Fall CDA Edition