Asparagus with Parmesan Pudding and Prosciutto
Crisp bread, a creamy cheese spread, savory cured meat, and crisp, spring asparagus...how can you go wrong? Try this for lunch, a light dinner, or a dinner party course.
The recipe comes from April Bloomfield’s beautiful book, A Girl and Her Pig, which is a book that always makes me want to cook. In this recipe, Bloomfield brilliantly combines the eggs and Parmesan that pair so naturally with asparagus in a pudding. Add some toasted bread and thin slices of prosciutto and you have everything you need. I made this platter for lunch on Saturday and Bryan and Katie and I all ate it up while almost constantly remarking on how good it tasted. It is one of those recipes that makes it hard to talk about much else.
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Photo by Lottie + Doof