Bite with Belkys: Awesome Asparagus

The Chef: Guido Barisone

Flavors Of Italy

3111 N. University Drive

Coral Springs, FL 33065

954-345-7770

14th Birthday Celebration: Night of 1,000 Flavors -- November 14, 2002 - 7pm

Ingredients:

8 stalks of Asparagus

extra virgin olive oil

salt

pepper

4 ounces fresh mozzarella (shaped like a ball, usually stored in water and found in the deli)

1 slice of proscuitto ham

2 radicchio leaves

balsamic vinegar

Garnish with diced veggies (squash, green and red peppers)

Bruschetta Ingredients:

1 tomato, diced

3 fresh basil leaves, sliced

salt

pepper

oregano

extra virgin olive oil

Directions: Start by making the bruschetta, by dicing one tomato and putting it into a bowl. Add the fresh basil leaves, pinch of salt, pepper and oregano. Add about 1/8 to 1/4 cup of extra virgin olive oil. Mix it all together and set aside.

Remove the bottoms of the asparagus and place on grill for a few minutes.

Meanwhile, wrap the mozzarella ball with the slice of proscuitto ham.

Put the proscuitto and mozzarella ball into the two radicchio leaves.

Remove the asparagus from the grill. Put the asparagus and the mozzarella ball in an oven proof dish and bake in the oven at 450 degrees for five to 10 minutes, just long enough for the cheese to melt.

Plate the asparagus and mozzarella ball, and spoon some of the bruschetta mixture around and on top of it.

Pour on a little extra virgin olive oil and a little bit of balsamic vinegar.

Garnish with chopped veggies.

Serves 1-2