Yesterday, my friend Marilyn of French Marilyn’s blog wrote a fascinating and informative article on a new artificial heart perfected by a Frenchman, Prof Alain Carpentier and holds out hope for the rest of the world with ailing hearts. To read Marilyn’s blog go to http://tinyurl.com/5ty3cl7. Marilyn always does lots of research and has all the details up to date. I think this is fantastic news and I hope she is right and the Professor does get a Nobel prize, I think he and his team deserve it.
Hey, I bowled really well yesterday, I was so pleased. Some of the best games I have had in a long time. If only I can bowl that well in the September tournament!!! This morning I have my 3 monthly diabetic appointment with the doctor and then we have to go to the asparagus farm, just for a change. To quote Matt “you’ve run out of bloody asparagus”. Er, yes. Well it only lasts for a few weeks every year!!! I like asparagus, what can I say? The stuff which is available for the rest of the year is pretty punky, the fresh stuff is luscious, delicious, can’t think of any more superlatives right now.
I finally ate my pears, by the way, but didn’t think too much of them, they had very little taste. Wrong time of year really I suppose. Although most foods are available all year round these days, you cannot guarantee the flavour if they are not really in season. I personally don’t think things have the flavour they used to anyway, too much forcing stuff to get it to market and picking or delivering way before things are really ripe. Economical for the supplier, not good for the consumer.
I posted this recipe last year, I had forgotten about it and maybe you had too. I think, if I can find some decent melon, I will have to try it this year.
Grilled Asparagus and Melon Salad
2 oz thinly sliced prosciutto
1 lb asparagus, trimmed
2 tsp extra-virgin olive oil, plus 2 tablespoons
Kosher salt and freshly ground black pepper
2 Tbs fresh lemon juice
1/4 small melon (about 12 ounces), peeled, seeded and cut into 3/4-inch cubes
4 oz fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
2 Tbs pine nuts, toasted* see Cook's Note
1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the melon and mozzarella cheese and toss until all ingredients are combined.
5. Arrange the asparagus on a platter. Using a slotted spoon, spoon the melon and burrata cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.
Author: Giada De Laurentiis
To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned.
Have a great day