At our recent ‘Save the Date’ Catering Event, Heidi and I served delicious Prosciutto wrapped Roasted Asparagus with Parmesan Cheese drizzled with Balsamic Reduction. These asparagus are the perfect accompaniment for any get-together. They’re super easy to make but are so beautiful and delicious that they are almost always the first to disappear! Another addition was Classic Deviled Eggs…

Prosciutto Wrapped Roasted Asparagus with Parmesan Cheese
10 slices Prosciutto, split in half lengthwise
60 asparagus stalks
3 tablespoons extra virgin olive oil
sea salt & fresh ground pepper
1 cup fresh Parmesan cheese, shredded
1 cup Balsamic reduction*

Slice the hard part off of the bottom of the asparagus spears. Wrap 3 asparagus spears with each slice of prosciutto. Lay on a baking sheet and drizzle with olive oil. Sprinkle with salt & pepper then with the shredded cheese. Place asparagus in the 400 °F heated oven and bake 10-15 minutes until asparagus is tender and cheese is melted. Drizzle with Balsamic reduction (*Pour two cups balsamic vinegar in a saucepot. Bring to a slight boil; reduce heat to low and simmer about 20 minutes or until balsamic has reduced to about half). Makes 20 asparagus bundles.

One of the guests, a fellow blogger named Dontana stated in her recent blog post “I had the immense pleasure of meeting Linda and Heidi, and eating their delicious food at an event last weekend. These sisters have been cooking up a storm all their lives, and are now ready to share their recipes with the world. They got me to eat asparagus. I hate asparagus. I won’t even eat them when my own mother makes them. But their asparagus, to die for. All of the ladies at the event were super bummed when they were all gone.”

True praise indeed!

And sometimes there’s nothing better than the oldies but goodies…

Classic Deviled Eggs
20 hard-boiled eggs
mayonnaise
Dijon mustard
salt & pepper
paprika

Peel the shells off of the hard-boiled eggs, rinse, pat dry and slice lengthwise; gently remove the cooked yolks and place them in a bowl. Lay eggs hole-side up on a large platter. Using an electric mixer, add enough mayonnaise to the cooked yolks to make them creamy. Add in Dijon mustard to your taste. Season with salt & pepper to taste. Scoop the creamy yolk mixture into a large plastic bag and snip the bottom corner. Squeeze mixture into each empty egg hole on the platter. Sprinkle with paprika and serve. Makes 40 deviled eggs.