This easy recipe makes a delicious side dish for your special holiday meal. It can be assembled ahead of time and baked at the last minute. Makes 4 servings (even though the picture only shows 3!)
1 lb asparagus, washed and the tough ends trimmed
4 oz full fat cream cheese, brought to room temperature (I used Organic Valley brand from pasture raised milk)
4 oz nitrate/nitrite free prosciutto (I used Applegate Naturals)
1 large clove garlic, minced
extra virgin olive oil
fresh ground black pepper
Preheat your oven to 375° F.
In a small bowl, mix the cream cheese and minced garlic.
Carefully lay 2 slices of prosciutto on a cutting board, one on top of the other. Use a butter knife to spread 1/4 of the cream cheese mixture evenly across the prosciutto.
Bundle 1/4 of the asparagus in your hands. Start at one end and roll the bundle to wrap in prosciutto.
Place on a parchment lined or greased baking sheet. Drizzle the unwrapped ends with olive oil and sp...
Yesterday I was interviewed for a local radio show called Kathryn's Kitchen. It will air Friday March 3, sometime between 9 and 9:30 am, during The Point. Soon after, it will be available to listen to for a month here.
We talked a little about what I do as a Nutritional Therapy Practitioner. I also shared this recipe for Indian Cabbage.
Every ingredient in this recipe has multiple health benefits. To name just a few...Mustard seeds, cumin seeds, coriander, cabbage and lemon support digestion. Turmeric is a powerful anti- inflammatory that supports the liver and digestion. Coconut oil is a healthy fat that is quickly and easily absorbed and provides lasting energy for our body and our brain. It also has anti microbial-properties. Sea salt helps us have the right balance of fluid inside and outside our cells.