Every year on March 24th, my hubby and I celebrate the anniversary from the day that we met. We love to mark our little milestone anniversaries, which gives us a reason for a nice meal. I’m always up for another excuse for a celebration! 😉
This year we made a nice brunch at home. The first meal of the day to celebrate the beginning of us :).
I found a menu from Bon Appétit magazine that was both simple and elegant. We made three of the dishes, and we thought they all turned out really well. They would be perfect for Easter, or Mother’s Day, or any other spring celebration. I will definitely keep these recipes at the front of my list when I need a special, but quick, brunch recipe. I am rarely up for a big cooking project first thing in the morning ;-).
First we made Roasted Asparagus with Goat Cheese and Crispy Prosciutto. It was a fresh and light dish. Prosciutto can be fried in a dry, non-stick sauté pan until it gets crispy just like bacon, which is a little healthier option than traditional bacon. I also didn’t drizzle olive oil over the asparagus at the end, as the original recipe called for, to keep the dish a little bit lighter. Other than that, I followed this recipe pretty closely. Just be sure to keep a close eye on the asparagus in the oven so it doesn’t over cook.
Roasted Asparagus with Goat Cheese and Crispy Prosciutto
Based on a recipe from Bon Appétit magazine
6 prosciutto slices
2 pounds medium asparagus, tough ends trimmed
2 tablespoons olive oil
1 3 1/2- to 4-ounce log soft fresh goat cheese, crumbled
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel
Cook prosciutto in large non-stick skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble prosciutto; set aside.
Position rack in center of oven and preheat to 500°F.
Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes.
Arrange asparagus in single layer on platter. Sprinkle with goat cheese, then prosciutto. Drizzle with lemon juice. Sprinkle grated lemon peel over. (Can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature.)