Asparagus and prosciutto bruschette from Gourmet Magazine, May 2004: The Travel Issue by Rose Gray and Ruth (Ruthie) Rogers

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Notes about this recipe

  • Rutabaga on May 04, 2014

    This is an enjoyable spring dish, which I paired with pasta with nettle pesto for a light dinner. The only hitch was that I used super skinny asparagus, and it turns out I'm not very good at finding the natural snap point when prepping such slender stalks. There were quite a few woody ends discovered whilst eating the bruschette. Next time I will stick with medium-small stalks, which tend to have better flavor, anyway.

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