Baked Asparagus with Shiitake, Prosciutto and Couscous
Yield:
2 as a main; 4 as a side
Prep Time:
5 minutes
Cook Time:
30 minutes Ingredients:
1 pound asparagus, ends trimmed
1/4 pound shiitake mushrooms, stems removed, sliced 1/4-inch thick
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
1 tablespoon extra-virgin olive oil, plus 2 teaspoons; additional for drizzling
4 Tbsp grated parmesan cheese
1/2 teaspoon kosher salt
Ground black pepper, to taste
Grated nutmeg
3 tarragon sprigs
1 cup cooked whole-wheat couscous
Instructions:
1. Heat oven to 350 degrees. Line a baking sheet with 2 sheets parchment paper. Lay asparagus in a pile in center. Scatter mushrooms and prosciutto on top. Drizzle with oil and season with 1/4 teaspoon salt, pepper and nutmeg. Toss vegetables to coat evenly. Lay tarragon over top.
2. Fold parchment in a half moon to completely enclose vegetables. Transfer pan to oven and bake for about 30 minutes. Asparagus should be just cooked through. If too crisp, return to oven until done to taste.
3. In a small pot over medium-high heat, cook whole wheat couscous.
4. Spoon couscous onto serving plates. Divide prosciutto and vegetables, and their juices, among the plates, grate parmesan cheese on top and serve.
Originally published in Modified from Melissa Clark of NYT