Asparagus Gratin – Every Night Italian

Ingredients:

• 1 bunch of asparagus, tough ends trimmed and stems peeled
• 6 slices prosciutto or thin-sliced deli ham
• 3 tablespoons butter
• 1/2 cup fresh bread crumbs
• 1/2 cup shredded Gruyere cheese

Directions:

1. Cook asparagus in 1/2 inch lightly salted boiling water in a large skillet 5 to 7 minutes or until tender. Drain
2. Divide asparagus into 6 equal bundles. Wrap each bundle with a slice of prosciutto; place in a shallow flameproof baking dish.
3. Melt butter in a small saucepan over medium-low heat. Add bread crumbs; cook, stirring, 1 minutes. Pour mixture over asparagus bundles. Top with cheese.
4. Heat broiler. Run bundles under broiler until cheese lightly browns, about 1 minute.

Serves 6 people

This is a really easy recipe that takes advantage of wonderful summer vegetables. I made it first for Sara’s birthday to go along with lasagna, and I think the veggies got as many compliments at the lasagna. All that’s involved is chopping and 2 stirs.

Balsamic Glazed Vegetables – modified from Epicurious

Ingredients:

• 2 tablespoons olive oil
• 1 red bell pepper, cut into 1/4-inch-wide strips
• 1 yellow bell pepper, cut into 1/4-inch-wide strips
• 1 small onion, thinly sliced
• 2 zucchini, trimmed, cut crosswise into 1/2-inch-thick rounds
• 2 yellow summer squash, trimmed, cut crosswise into 1/2-inch-thick rounds
• bag of baby carrots, cut diagonally
• 2 tablespoons balsamic vinegar

Directions:

1. Mix everything together in a large roasting pan.
2. Roast for 20 minutes (longer if you have a lot of vegetables) at 350°. Strirring a couple times.

From the Williams Sonoma Thanksgiving cookbook, Sara made these last year. One tip, make lots!

Maple-Glazed Carrots

Ingredients:

• 3 lbs carrots, peeled and cut on the diagonal into 1 inch pieces (or just use baby carrots)
• 5 cups chicken stock
• 3/4 cup pure maple syrup
• 5 tablespoons unsalted butter
• 1 1/2 tablespoons cider vinegar
• salt and freshly ground pepper

Directions:

1. In a large saucepan over medium heat, combine the carrots, stock, maple syrup, and butter. Bring to a brisk simmer and cook, uncovered, until the carrots are tender, about 30 minutes.
2. Using a slotted spoon, transfer the carrots to a dish. Raise the head to high and cook the liquid in the pan until it has reduced to about 1 1/43 cups and is syrupy, 30-40 minutes longer.
3. Return the carrots to the pan. Add the vinegar and 1/2 teaspoon pepper. Taste and adjust the seasoning with salt and pepper. Serve hot.

Make-Ahead Tip: This dish can be prepared through the step of reducing the sauce several hours in advance. Return the carrots to the reduced sauce, remove the pan from the heat, and let cool to room temperature. Just before serving, stir in the vinegar and pepper and reheat the carrots just until warmed through.