Olive Oil Recipes

Asparagus With Prosciutto and Blood Orange Olive Oil

1/3 cup Blood Orange Olive Oil

24 spears asparagus (ends trimmed)

8 slices prosciutto

Parmesan cheese  (shaved)

Olive oil

Combine orange zest and olive oil.   Blanch asparagus in lightly salted boiling water for 2-3 minutes. Refresh under cold water and drain.   Grill prosciutto until crisp; drain on absorbent paper, then break into pieces. Serve asparagus drizzled with olive oil and topped with prosciutto.  Scatter with parmesan

Lemon Asparagus Pasta

Asparagus With Prosciutto and Blood Orange Olive Oil

1/3 cup Blood Orange Olive Oil

24 spears asparagus (ends trimmed)

8 slices prosciutto

Parmesan cheese  (shaved)

Olive oil

Combine orange zest and olive oil.   Blanch asparagus in lightly salted boiling water for 2-3 minutes. Refresh under cold water and drain.   Grill prosciutto until crisp; drain on absorbent paper, then break into pieces. Serve asparagus drizzled with olive oil and topped with prosciutto.  Scatter with parmesan

Lemon Olive Oil brings the fresh pressed flavors of summertime lemons to this pasta dish.

Ingredients:

• 1 pound fresh, medium thickness asparagus, tough ends trimmed
• 1 teaspoon finely grated fresh lemon zest
• 1/4 cup Katy Rose Lemon Olive Oil
• 1 pound Penne pasta
• 1/2 cup grated Parmigiano-Reggiano

Preparation:
Cut asparagus into 1-inch pieces; reserve tips separately. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 to 8 minutes. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water. Drain asparagus well and transfer to a food processor or blender. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes. Transfer with slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.

Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water. Transfer sauce to a 4-quart saucepan. Cook pasta in boiling asparagus cooking water for about three-fourths of the recommended cooking time (very al dente). Reserve 2 cups cooking water and drain pasta.

Add pasta, asparagus tips, and 1/2 cup reserved water to asparagus sauce and cook over high heat, stirring, 3 to 5 minutes, or until pasta is almost al dente and sauce coats pasta. Add more cooking water, 1/4 cup at a time, until sauce coats pasta but is a little loose (the cheese will thicken it slightly). Stir in Parmigiano-Reggiano and salt and pepper, to taste and cook, stirring, until cheese is melted. Serve immediately.