Prosciutto Wrapped Asparagus with Sage Infused Sour Cream

So if you guys thought my last appetizer, Pea Pesto Crostini, was the most perfect app to bring to a party – meet it’s competition! This is a healthy vegetable side or hors d’oeuvres, it is so delicious and, it is too cute to boot!! I served it with a NY strip steak topped with a latin-chimichuri inspired puree and kale over a bed of healthified garlic mashed potatoes. (Asparagus recipe adapted from Jessie over at The Hungry Mouse)

Ingredients

Asparagus Bundles

• Asparagus, rinsed, dried and ends trimmed
• Frozen puff pastry, thawed
• Prosciutto
• kosher salt
• Either 1 egg, beaten or melted butter

Sage Infused Sour Cream Sauce

• 1/2 cup sour cream
• 1/4 cup grated Parmesan cheese
• 1 tsp. fresh sage, minced + a few whole sage leaves for garnish
• freshly cracked black pepper

Directions

Asparagus Bundles

1. Remove the puff pastry from the freezer and unwrap, laying it out in one sheet on the counter to thaw.

Sorry about the quality of the pic - the sun was really bright

2. Preheat your oven to 400 degrees and line a sheet pan with parchment paper, setting it aside. (You can also use non-stick cooking spray if you don’t have parchment paper)

3. Lay a slice of prosciutto down. Set three spears on top of it, so that they’re centered and roll the asparagus up in the prosciutto.

4. Once pastry is thawed, cut off a long strip that’s about an inch wide. Cut the pastry long enough just to wrap around the prosciutto and trim it so that the ends just meet.

5. To make the bow, cut a thin strip of puff pastry. Fold one end over in a loop. Then cross it with another loop to form a bow. Dab the pastry with a little cold water, and set the bow down in the center. The water will help it to stick. Press down gently in the center (where the knot on the bow would be) to help secure it.

6. Carefully transfer the bundle to your pan and with a brush, gently dab the bundle with your choice of either one egg, beaten or melted butter. (I chose the butter for extra taste)

7. Bake at 400 degrees for about 20 minutes or until the pastry is puffed and golden brown.

Sage Sour Cream Dipping Sauce

1. Mix sour cream and Parmesan in a medium-sized bowl.

2. Mince up sage and add to sour cream mixture.

3. Add freshly cracked black pepper, to taste and mix together.

4. Transfer to a serving bowl and garnish with whole sage leaves.

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In other news:

Kate over at A Healthy Passion is hosting a fabulous giveaway of her favorite things http://t.co/tje2QmV

Leanne over at Healthful Pursuit is hosting a cookie GIVEAWAY – chance to win a bunch of healthy cookies! Enter at http://bit.ly/hfstOI

Lettuce Wraps

Ingredients

• 1 lb of ground turkey (or imitation meat if you’re a veggie)
• ½ cup diced onions (I also added some shallots)
• 1 cup diced celery
• ¾ teaspoon garlic powder
• 8 oz sliced water chestnuts-drained and coarse chopped
• 6 scallions sliced thin on the diagonal
• ¾ cup of edamame
• ½ cup diced carrots
• ½ cup tomatoes
• Low Sodium Soy Sauce
• ½ head iceberg lettuce, cored, quartered, and peeled into individual leaves

Directions

1.     Heat a large skillet or wok with a generous amount of Cooking Spray

2.     Add turkey, onions, celery, and garlic powder. Cook till the onions are golden brown

3.     Mix in water chestnuts, edamame, and carrots

4. Add enough soy sauce to coat turkey and veggies to your liking

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In other news:

The lovely Andrea at Thin Thighs and Sweet Potato Fries is hosting an awesome giveaway today for Ayala’s Herbal Water. I’ve never hear of it before but it sounds yummy, and I am always looking for new beverage products to try Check out her giveaway by clicking here.

Fun pics and two yummy need-to-try recipes on Angela’s blog Oh She Glows: Sweet Potato and Lentil Salad recipe and Cookie Dough VOO! YUMMMM! Check it out here.

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How crazy is that onion? It had been sprouting like that for over a week until we finally had to eat it but I have never seen that before! Have you ever bought food that started taking on a life of it’s own when you brought it home?

What’s in store for you this hump day?