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updated 4/29/2014 5:23:58 PM ET 2014-04-29T21:23:58

Recipe: Grilled asparagus and prosciutto salad

  • 2 ounces thinly sliced prosciutto
  • 1 pound asparagus, trimmed
  • 2 teaspoons extra-virgin olive oil, plus 2 tablespoons
  • Kosher salt and black pepper
  • 2 tablespoons fresh lemon juice
  • 4 ounces fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
  • 2 tablespoons pine nuts, toasted

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper. Add the mozzarella cheese and toss to coat.

Arrange the asparagus on a platter. Using a slotted spoon, spoon the cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.

*Cook's Note: To toast pine nuts, arrange in a single layer on a baking sheet. Bake in an oven preheated to 350 degrees for 8 to 12 minutes until lightly browned.

Serving Size

1-2 servings

Recipe: Tuscan rib-eye steak

  • For the marinade:
  • 1 18-ounce bone-in rib eye steak, about 1 1/2 inches thick
  • 4 sprigs of rosemary
  • 2 garlic cloves, peeled and smashed
  • 4 sprigs of thyme
  • 2 teaspoons extra virgin olive oil
  • For the steak:
  • 1 1/4 teaspoon kosher salt, divided
  • 1/2 teaspoon lemon zest, from 1 lemon
  • 1 teaspoons lemon juice, from half of a lemon
  • 1 tablespoon extra virgin olive oil, divided
  • 1/4 teaspoon thyme leaves, chopped
  • 1/4 teaspoon rosemary leaves, chopped
  • 1/4 freshly ground black pepper plus extra for garnish
  • 1 large egg
  • 6 or 7 baby arugula leaves

The day before you plan on cooking your steak, place the rib eye in a Ziploc with the rosemary, garlic, thyme and olive oil. Move the herbs and garlic around the bag with the steak to coat the steak with the flavors. Store in the refrigerator over night.

Preheat a grill pan to medium high heat. Preheat the oven to 400 degrees. Remove the steak from the refrigerator 30 minutes before cooking.

Season the steak evenly with 1 teaspoon salt and place it directly on to the preheated grill. Do not move it. Allow the steak to sear for 5 minutes to form a golden brown crust. Flip the steak and repeat the same method on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Set aside and allow the steak to rest for 15 minutes before slicing.

Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, thyme, rosemary, 1/8 teaspoon salt and 1/8 teaspoon pepper. Set aside. Heat a small non stick saute pan over medium heat. Add 1 teaspoon of olive oil and slide in the egg being careful not to break the yolk. Season with remaining 1/8 teaspoon salt and pepper. Reduce the heat to medium low and cook the egg gently until the white is set and the yolk is still soft, about 3 minutes.

Place the rested steak on a serving plate. Spoon 1 teaspoon herb oil directly over the steak. Place the sunny side up egg on top of the steak and scatter the arugula leaves organically over the egg. Drizzle with the remaining herb oil and top with a few grinds of freshly ground black pepper. 

Serving Size

1-2 servings

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