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with prosciutto and “poor man’s truffle” vinaigrette

At Channels Food Rescue they have a saying, “Food is Love,” and Chef Jackie Pestka, Director of Culinary Programs at Channels joins Chef Donna to demonstrate this easy recipe that looks and tastes very elegant. France, and this recipe, are one of the many featured nation stations at “Cross The Globe” on Sunday, May 20th from 5 to 9 PM at Channels’ Harrisburg location.  Chef Jackie says that all asparagus, especially white, should be peeled (use a vegetable peeler and take the top layer off) and recommends lightly brushing the prosciutto with a bit of butter to help the smokiness of the meat and the grill to infuse through to the asparagus.  The “poor man’s truffle” vinaigrette is a clever little trick that turns affordable portobello mushrooms into an expensive tasting vinaigrette!

For the vinaigrette
2 large Portobello mushroom caps, gills gently scraped from underside.  Save mushroom cap for another use.
1 tablespoon mushroom and spice seasoning (order online at The Spice and Tea Exchange) re-hydrated for about 5 minutes in 1 tablespoon very hot water
6 tablespoons truffle oil (substitute any neutral oil like grape-seed oil or canola oil)
1 to 2 tablespoons sherry vinegar

For the asparagus
1 large bunch white (or green) asparagus, peeled and trimmed
Thin sliced prosciutto (one slice per piece of asparagus)
2 tablespoons melted butter
2 hard-boiled egg yolks, reserve egg whites for another use

Prepare the vinaigrette: combine the scrapings from the mushroom caps, the rehydrated mushrooms, the oil and vinegar in the bowl of a small or mini food processor fitted with a metal blade.  Pulse to combine and then process until an emulsified vinaigrette forms.  Set aside.

Prepare the asparagus.  Blanche the asparagus in boiling water for about 1 ½ to 2 minutes and then immediately plunge into ice water to stop the cooking.  When cool remove and pat dry with paper towels. 

Lay on slice of prosciutto on your work surface and lightly brush with melted butter.  Lay one asparagus along the short end of the prosciutto and roll up.  Set aside and repeat with remaining asparagus.

Prepare a grill for high heat direct grilling (or heat your grill pan over high heat).  Coat your grate or pan with a bit of oil and grill the asparagus rolls over high heat, turning occasionally, until the prosciutto is browned and crisp on all sides and the asparagus is just cooked through, about 2 minutes (grill) or 5 minutes (grill pan).

Place the asparagus on a serving platter and drizzle with the vinaigrette.  Grate the egg yolk over the asparagus rolls and serve.  (Optional: serve with a dollop of an herbed cheese, such as Boursin).

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