I am ecstatic (yayyyyy!!!) to announce that I have acquired my first DSLR camera via my father-in-law. It's a Canon Rebel T1i and I have been pining after it for months. The memory cards I ordered on Amazon will be arriving on the 31st and so you can expect better images in 2015. I've felt like I haven't been able to do the recipes justice between my completely novice photography skills and a very dark apartment paired with a point and shoot camera. That said, I am so excited to start playing around with the new camera and to learn how to create better images. Photographer friends, I welcome any advice you have.
I am also super jazzed about the New Year and have made a resolution to blog more regularly. Something about the end of one cycle and the beginning of the next is so energizing. Or maybe it's the champagne I've been sipping while taking these shots....Regardless, I am in a damn good mood and hope you are feeling the same positive vibes.
Here is the first of two tasty, fairly easy appetizers for New Year's Eve. I say fairly easy because caramelizing onions (will be a part of appetizer recipe #2) takes a long time, though doesn't take any special skill aside from patience.
Prosciutto Wrapped Asparagus Bites RECIPE
Makes about 16 servings
2 lbs asparagus (around 50 stalks)
16 slices of prosciutto
.5 lb manchego
2 tablespoons olive oil
Salt & pepper to taste
Preheat the oven to 350° F. Clean and trim asparagus, removing the hard ends. The best way to do this, in my opinion, is to simply snap the end where it breaks naturally. It will break at the point that the end has gone from fibrous to delicate, leaving you with the tender stem.
Slice the manchego into long thin strips, about 1/4 inch or thinner. Wrap 3 stems of asparagus in each slice of prosciutto, with 1 strip of manchego.
The manchego will act like glue and bind the whole thing shut. Place asparagus bundles evenly spaced onto a greased (this is where your olive oil comes in) baking sheet. You will need 2-3 sheets. Bake for 20 minutes, or until asparagus has just cooked through. Top with freshly ground salt, pepper and a squeeze of fresh lemon juice once plated.
I'll be posting appetizer #2, Caramelized Onion & Apple Tarts tomorrow.