0 Monday Munchies

Monday, March 14, 2011

I bought this book yesterday

YAY! (that is my excited face)

It only cost me $4.99 at Home Goods

So as mentioned below I made Prosciutto with Melon & Asparagus for dinner tonight. We want to make it for my sisters shower on Saturday so we thought we would try it out first.

I'm happy to say it was a success!
I know it sounds like a random assortment of ingredients but they all mesh really well together. The only thing we are going to change is the dressing. We have one from another asparagus and raspberry salad we make and it seems it might make a better fit. I will post both dressings below!



8oz asparagus (I bought a bundle and have no idea how much it weighed)

1 small cantaloupe (to our surprise these are in season and over flowing at the grocery store)

2 oz. prosciutto thinly sliced (i'm not sure how much we got we just bought the pre sliced pack at the deli. I think there were like 7 slices in it)

5 1/2oz bag of mixed greens salad ( or smaller, I feel like it doesn't really need as much leafy salad as it calls for next time I will probably use one bag for 2 f these salads we are making on Sat.)

5/8 cup fresh raspberries (or how ever many you feel like adding)

Parmesan cheese (calls for 1 tbs but Im a cheese addict so i shredded the whole thing!!)

Dressing #1:


1tbsp Balsamic vinegar

2tbsp raspberry vinegar

2tbsp Orange Juice

Whisk together


Trim the asparagus and cook in lightly salted boiling water for 5 min. or until tender (I did 10 min. because I like my asparagus extra soft)Drain and plunge into cold water. Drain again and set aside

Cut the melon in half and seed. Cut into small wedges and cut away rind. Separate the prosciutto and wrap around the melon wedges.

Arrange the salad greens on a large serving platter. Lay the asparagus down and place the melon wedges on top.

Scatter over raspberries and cheese.

Add dressing


Dressing #2:


1 cup fresh raspberries

1/3 cup raspberry vinegar

1/4 cup sugar

2tbsp Dijon mustard

1tbsp sour cream

1tbsp minced shallots

1/2tsp minced garlic

1/8tsp salt

1/8tsp white pepper

1 1/4 cup veggie oil


Slightly crush 1/2 cup raspberries stir in rasp. vin.

Let stand about 10 min

Strain rasp. and discard the seeds (optional)

In food processor combine rasp. liquid with remaining ingredients except oil and remaining raspberries.

W/ machine running, slowly pour in oil in a steady stream

Refrigerate covered

Use remaining rap. for garnish

Here is how mine turned out

If you try this let me know and tell me what dressing you used and if you liked it or not!

Happy cooking!!!!

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