Roasted Asparagus with Capicola and Balsamic Grilled Peppers
Fresh pan-roasted asparagus wrapped in balsamic grilled peppers and capicola, with basil leaves, pecorino Romano and black olives..
Wash and trim fresh asparagus, then steam until barely tender, about 4 minutes. Immediately plunge into ice water to stop the cooking process and retain color and nutrients. Pat dry.
Lay out thin slices of capicola on a flat surface and place olive oil and balsamic marinated grilled peppers on top. Add whole basil leaves and asparagus and roll up jellyroll fashion. Secure with toothpicks.
Heat a heavy skillet over medium heat with just enough olive oil to prevent sticking. Pan-roast until the edges of the meat begin to crisp and the asparagus starts to brown, about 2-3 minutes per side.
Drain briefly on paper towels, then transfer to a plate and dress with pecorino Romano, black olives and freshly ground pepper.
Jenny @ Nourished Kitchen said,
June 11, 2009 at 1:38 pm
Beautiful! Simply beautiful. What a great combination of flavors you have.
Ren said,
June 11, 2009 at 2:29 pm
I was going after the flavors of an Italian grinder sandwich, but lighter and healthier. It worked ok ;-)
Thank you, Jenny!
The Best of 2009 « Edible Aria said,
January 1, 2010 at 1:45 pm
[...] Roasted Asparagus with Capicola and Balsamic Grilled Peppers (1,853 views) Fresh pan-roasted asparagus wrapped in balsamic grilled peppers and capicola, with [...]
Regina said,
July 16, 2012 at 3:30 pm
Roasted asparagus (Carcinogenic warning)
Acrylamide is a contaminant that forms during the baking, frying or roasting of certain plant-based foods (including asparagus). Boiling and steaming foods does not create acrylamide.
http://oehha.ca.gov/prop65/acrylamideqa.html
Ren said,
July 16, 2012 at 5:33 pm
Looks like I have some reading to do. Thanks for the heads up, Regina!