Mofack'S Moetown Asparagus

• 2 bunches Aspergass!
• big bowl with Ice water.
• 3 cloves of garlic fine chopped (fresh)
• 3 tbls EV oil
• 1/2 Lemon juiced (no seeds)
• 1 teaspoon sesame oil (optional)
• Salt and pepper to taste.
• Proscuitto sliced and cut into half the long way.
• Shredded parm.
• Reduced balsamic vinnagrette

1. 1.tring a big pot of water to a rumbling boil. Hot-Hot-Hot!
2. 2.tut the ends off the Aspergass. (about 2 1/2 inches from end)
3. 3.tlace into rumbling water for about 30 seconds.
4. 4.train water and place aspergass into ice bowl. This technique (shocking) will stop the cooking of the aspergass.
5. 5.tnce cooled and drained, put on a plate.
6. 6.tdd the EV oil, garlic, lemon juice, sesame oil, and salt and pepper. Mix gently but thoroughly using hands. Let sit for 30 min.
7. 7.tt this point you can taste a spear to see if you need any more salt and pepper or lemon. The lemon should give it a little bite but shouldn't be overpowering.
8. Wrap Proscuitto around spears. garnish with shredded parm and drizzle reduced balsamic vinagrette.

bowl, garlic, oil, lemon, sesame oil, salt, parm, balsamic vinnagrette

Taken from www.epicurious.com/recipes/member/views/mofacks-moetown-asparagus-50000036 (may not work)