Asparagus, Prosciutto & Pesto Toasts make a dramatic and delicious addition to any meal. They’re a lovely starter for a spring celebration or a light dinner with a glass of chilled white wine.
Spring has definitely made an appearance here in the Pacific Northwest.
This is the time of year the rolling hills of farmland are bright celadon green and the mountain forests bloom with new life. It’s also the time of year our tulips and bulb flowers pierce the cold earth and shower us with the colorful beauty of the season.
The rain is more consistent during the spring and the outside temperature can swing 20 degrees in either direction. Which causes an onslaught of diverse outerwear and footwear to be placed in the entry of my house.
Most days it looks like I’ve set up a small shoe and jacket store next to the front door. I cannot tell you how many times daily I arrange and rearrange the shoes and jackets to keep the entry looking organized. Marie Kondo would be horrified.
Despite the temperature fluctuations, the spring rain, my hair in a constant state of frizz and training for a half marathon in layers of rain gear, I feel cheerful about a new season of food. I wrote a quote last year that sums it all up, “each season is like a treasure box filled with the gift of food”.
The spring produce season truly feels like a gift. Winter has passed and it’s time to transition to lighter fare with fresh new recipes. I like to think of spring as asparagus season. Along with rhubarb, artichokes, arugula, beets, fiddleheads, fava beans, dandelion greens and I could go on and on.
Of course, it depends on where you live as to what your market or co-op market will carry. But for most regions of the United States, asparagus shows up like clockwork every spring.
I adore young spring asparagus with its slightly sweet taste and tender texture. Asparagus is a treat when lightly sautéed in olive oil and dressed with a bit of lemon. I also like to use it in my Asparagus Leek Soup, which makes the loveliest spring meal.
Today however, we’re talking toast. Sort of updated and kind of fancy toast that you can serve your guests, or nosh on it all by yourself.
I’ve layered this Asparagus, Prosciutto & Pesto toast on a thick slice of Ciabatta with basil pesto, prosciutto, roasted asparagus and garnished with a balsamic vinegar reduction and shaved parmesan. This is how I think spring should taste.
The colors and textures display beautifully, and they’re so tasty I can’t stop at just one.
Wishing you all the most delicious spring! I’m still not here as often as I’d like. I’ve been putting in long hours on the book and I promise, you won’t be disappointed. In the meantime, I post more often on Facebook and Instagram. So check there as well for updates on my daily adventures! I’ll be posting farm visits soon. 🙂
Loads of Love,
Karista
Asparagus, Prosciutto & Pesto Toasts
Notes
The pesto can be kept in an airtight container in the refrigerator for about three days. It’s lovely tossed over pasta with the leftover asparagus and prosciutto.
Ingredients
- 2 cups (packed) fresh basil leaves
- 2-3 cloves garlic
- ¼ teaspoon crushed red pepper flakes
- 1 lemon zested and juiced
- 1/3 cup chopped walnuts
- ½ cup grated parmesan or Romano cheese (or a blend)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra-virgin olive oil
- 6 slices of ciabatta bread or Italian bread, toasted
- ½ – ¾ pound of asparagus (two to three stalks per toast)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup balsamic vinegar
- 6 thin slices of prosciutto
- ¼ cup shaved parmesan
Instructions
- To make the pesto, add the basil, garlic, crushed red pepper flakes, lemon zest and juice, walnuts, parmesan or Romano cheese, salt and pepper to the bowl of a food processor. Pulse the ingredients several times and be sure to scrape down the sides of the food processor with a spatula. Once the ingredients look combined but not pureed, put the lid of the food processor back on and drizzle slowly with the olive oil as you pulse the ingredients. Once the mixture looks pureed and somewhat smooth, it will be done. Set aside.
- Pre-heat the oven to 375F.
- Place the asparagus on a parchment lined baking sheet and toss with one tablespoon of olive oil. Sprinkle the asparagus with the salt and pepper and bake until crisp tender, about 5-8 minutes depending on the thickness of the asparagus. Once they’re done, set them aside and keep them warm.
- Place the balsamic vinegar in a small sauce pan over medium low heat. Bring it to a simmer and continue to simmer until the vinegar has been reduced by half. Take it off the heat and keep it warm.
- To assemble the toasts, place the toast on a platter or individual plates. Spread a tablespoon of pesto onto each toast. Then layer each toast with the prosciutto and then two or three asparagus, cutting them in half if needed.
- Drizzle each toast with the balsamic reduction and garnish with shaved parmesan. Serve immediately.
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