Sole Fillet Rolls with Prosciutto and Asparagus

Ready to wow your guests with these elegant and delicate sole fillets wrapped around prosciutto and asparagus?!?

Here is an easy and quick way to impress your guests. These sole fillets are quite simple to prepare, following this step-by-step recipe. The delicate taste of the sole fish perfectly combines with the savory aroma of the prosciutto and the beautiful and unique flavor of the asparagus. Sprinkled with white wine and chopped Italian parsley, these rolls are baked (not fried), making a super healthy dinner.

Ingredients: serving 4

• 8 dover sole fillets
• 8 slices of prosciutto
• 16 asparagus (if thick) or 24 more if thin
• 1/2 cup, plus one tablespoon, of plain bread crumbs
• 1 egg
• 3 tablespoons of fresh Italian parsley, chopped
• 1/2 cup of white wine
• extra virgin olive oil
• 1 garlic clove (optional)
• salt

Preparation time: 45 minutes
Directions:
Step 1: Remove the bottom part of the asparagus stalk, sanpping it with your hands as close to the bottom as you can. Boil the asparagus in a pan with salted water for 5-8 minutes based on how thick the asparagus are.
Step 2: While the asparagus are cooking, in a bowl, mix together the bread crumbs, with two tablespoons of parsley and the egg. Add some olive oil (maybe one or two tablespoons) to make the mixture come together.

Step 3: Preheat the oven to 350 degrees. Over each sole fillet, place a slice of prosciutto, some of the bread crumb mixture and two asparagus. Roll the fillet as shown in my picture.

Step 4: Place all the rolls into an oven pan, seams down. Sprinkle with one tablespoon of bread crumbs and one of parsley. Add the white wine, and salt to taste. Cover with aluminum foil, and bake for about 20 minutes. Uncover and bake for another 10 minutes or until the sole fillets are fully cooked.

Enjoy!

Quiche with Asparagus and Speck

Perfect recipe for this Sunday brunch: savory, rich and creamy quiche with asparagus and speck

This recipe is not only great for Sunday brunch, but also for your next picnic, or a light family dinner next to a big green salad. And assuming there are any leftovers, a slice of this quiche is great for your kids lunch box. Or to pack and take with you to the office on Monday.
For this quiche, I used frozen puff pastry which is one of those things that I always have in my freezer. I promised some of my friends to write a post of  things-you-should-always-have-in-your-freezer/fridge/pantry. Ok, this is one!
It's not complicated to do a pie crust, but it's definitely more time consuming. What's not to love about frozen puff pastry anyways? It's easy. It's quick. It's mess-free. And it's consistently delicious.
This quiche is really fast to assemble. And if you don't find speck, you can always substitute with thin-sliced pancetta, prosciutto or ham.

Ingredients: to make an 11 inch pie

• 1 sheet of puff pastry, thawed (I used Pepperidge Farm, frozen)
• 4 eggs
• 1 bunch of asparagus (12 oz, 350 gr)
• 3 oz (85 gr) of speck or pancetta
• 3.5 oz (100 gr) gruyere cheese
• 2 tablespoons of parmesan cheese
• 12 fl oz (350 ml) whipping cream
• salt

Preparation time: 60 minutes (15 minutes to prepare, 45 minutes baking)
Directions:
1. Thaw the puff pastry if you haven't done it yet.  Remove the bottom part of the asparagus breaking the bottom with your hands (as close to the end as possible). Wash, cut in pieces about an inch in length, leaving longer tips (about 3 inches). Boil for about 5 minutes in slightly salted water.

2. Preheat the oven to 375 degrees. Grease the quiche or tart pan with butter and flour. On a clean counter, sprinkled with flour, stretch out the dough to fit into a 11 inches quiche pan. Cut the edges. Using a fork, poke holes to the bottom of the crust.

3. In a large bowl beat the eggs with the cream and salt. Drain the asparagus, and add to the bowl, saving most of the tips for decorating.

4. Sprinkle the bottom of the pie with the gruyere cheese and the speck cut in strips.

5. Pour the egg mixture on the pie crust. Decorate with the asparagus tips. And sprinkle with the Parmesan cheese.

6. Bake for about 45 minutes until golden on top.

Enjoy!