Baked Asparagus With Shiitake, Prosciutto and Couscous

Name: Baked Asparagus With Shiitake, Prosciutto and Couscous
Total time: 1 min
Ingredients: 1 pound asparagus, ends trimmed; 1/4 pound shiitake mushrooms, stems removed, sliced 1/4-inch thick; 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips; 2 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling; 1/2 teaspoon kosher salt; Black pepper; Grated nutmeg; 3 tarragon sprigs; 3/4 cup whole-wheat couscous

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Total: 1 hours, 20 minutes

Servings: 3

Cost: $18.96 /serving

Author : Melissa Clark

asparagus couscous spring

Baked Asparagus With Shiitake, Prosciutto and Couscous

Ingredients

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1 pound asparagus, ends trimmed1/4 pound shiitake mushrooms, stems removed, sliced 1/4-inch thick2 ounces thinly sliced prosciutto, cut into 1/4-inch strips2 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling1/2 teaspoon kosher saltBlack pepperGrated nutmeg3 tarragon sprigs3/4 cup whole-wheat couscous

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Instructions

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Step 1

Heat oven to 200 degrees. Line a baking sheet with parchment paper (it should be twice as long as the pan). Lay asparagus in a pile in the center. Scatter mushrooms and prosciutto on top. Drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, the pepper and nutmeg. Toss vegetables to coat evenly. Lay tarragon over top.

Step 2

Fold parchment to completely enclose vegetables, and staple top and sides shut (or tie up with string). Transfer pan to oven and bake for 1 hour. Asparagus should be just cooked through. If too crisp, return to oven until done to taste.

Step 3

In a small pot over medium-high heat, bring 3/4 cup plus 3 tablespoons water, 2 teaspoons olive oil and remaining salt to a simmer. Stir in couscous and remove pot from heat. Cover and let stand for 5 minutes. Fluff with fork.

Step 4

Spoon couscous onto serving plates and drizzle with oil. Divide prosciutto and vegetables, and their juices, among the plates and serve.

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