Asparagus and prosciutto are a classic pair. Chiles and chocolate
(cacao) go hand in hand. Asparagus, prosciutto, chiles, and cacao
on the same plate? This may sound like a strange combination, but it all works together. Really!
The cacao and chile powders are infused in the oil. The cacao adds a bit of bitterness and a nice crunch. The assortment of ground chiles [ancho, chipotle, and gaujillo] add hints of fruitiness and smokiness, and a pleasing touch of heat. Don't leave off the prosciutto, which provides a nice amount of salinity, and ties the flavors together.
The cacao and chile powders are infused in the oil. The cacao adds a bit of bitterness and a nice crunch. The assortment of ground chiles [ancho, chipotle, and gaujillo] add hints of fruitiness and smokiness, and a pleasing touch of heat. Don't leave off the prosciutto, which provides a nice amount of salinity, and ties the flavors together.
Cacao = Food of the Gods
I like to trace food back to its origins. In my humble opinion, it is important to understand the connection between food and from where it comes. Chocolate's origins do not trace back to Hershey, PA, but instead to the Theobroma cacao (pronounced ca-cow) tree. On the tree grows the cacao pod. When you open a cacao pod, you find cacao fruit and seeds. Cacao beans (cocoa beans) are the purest, most natural form of chocolate. All chocolate comes directly from these beans. In its most raw form, cacao packs a punch, both nutritionally and taste-wise (albeit, on the bitter side, when raw).
I love the combination of ancho, chipotle and guajillo chiles; each brings something different to the table:
Ancho = dried poblano chile = fruity, raisin-like
Chipotle = red jalapeño peppers that have been slowly wood-smoked = deep, smoky flavor
Guajillo = rich, smoky, and complex -- mildly hot
Chipotle = red jalapeño peppers that have been slowly wood-smoked = deep, smoky flavor
Guajillo = rich, smoky, and complex -- mildly hot
 |
| Top (guajillo); Bottom Right (ancho); Bottom Left (chipotle) |
Try to get the slender asparagus stalks if you can, as they are considerably more tender.
Asparagus with Cacao Nibs, Chile Powder, and Prosciutto
Inspired by Alice Mendrich's Bittersweet
1 large bunch (~ 1 pound) of asparagus
1 large bunch (~ 1 pound) of asparagus
2 tablespoons cacao nibs, lightly crushed with a rolling pin
3 tablespoons extra virgin olive oil
1/8 teaspoon ancho chile powder
3 tablespoons extra virgin olive oil
1/8 teaspoon ancho chile powder
1/8 teaspoon chipotle chile powder
1/8 teaspoon guajillo chile powder
4 thin slices of prosciutto, sliced into long strips
Sea salt and fresh ground black pepper to taste
Snap the woody ends off the asparagus. Heat 1 tablespoon of olive oil in a large skillet. Add the asparagus and a pinch of salt and few grindings of black pepper. Saute the asparagus until tender, about 3 to 4 minutes.
Meanwhile, in a small saucepan, warm the remaining 2 tablespoons of olive oil, crushed cacao nibs, and chile powders over low heat for 2 to 3 minutes to infuse the oil (do not let simmer).
When the asparagus is ready, transfer to a platter, add the prosciutto strips, and drizzle with the cacao-chile infused oil. Serve hot or warm.
4 thin slices of prosciutto, sliced into long strips
Sea salt and fresh ground black pepper to taste
Snap the woody ends off the asparagus. Heat 1 tablespoon of olive oil in a large skillet. Add the asparagus and a pinch of salt and few grindings of black pepper. Saute the asparagus until tender, about 3 to 4 minutes.
Meanwhile, in a small saucepan, warm the remaining 2 tablespoons of olive oil, crushed cacao nibs, and chile powders over low heat for 2 to 3 minutes to infuse the oil (do not let simmer).
When the asparagus is ready, transfer to a platter, add the prosciutto strips, and drizzle with the cacao-chile infused oil. Serve hot or warm.
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