Prosciutto Wrapped Asparagus

We are at the tail end of local asparagus season but nothing beats it. I grabbed a few bundles this week and because it was picked fresh the day I bought it, it will allow me to stretch the season a wee bit longer. The mustard in this dish is Brassica Mustard.

Brassica Mustard’s recipes were developed in Calgary by chef Desmond Johnston and his partner Karen Davis. They’ve now sold the company to chef Eric Giesbrecht of Meta4Foods and Eric’s dong a great job of bringing the flavours to an even wider audience. Recently, the mustard even earned a mentioned in The New York Times.

The last ingredient in this easy dish, the prosciutto, is an ingredient typically only imported from Italy (best case scenario) or large companies in Eastern Canada. Now, Alberta’s own Sunterra is adding value to the pork they produce by creating their own prosciuttos and salumi in a custom-built plant in Acme, just north of Calgary. They partner with an Italian family in the prosciutto business. With their new Soleterra D’Italia company they bring food artisans from Italy to Alberta to oversee production. Each prosciutto takes 12 months to air dry under special conditions. The results are tender sweet.

So, put that all together and you’ve got a winning, home grown way to Eat Alberta First. I care for that.

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Note: This post is not sponsored. I just enjoy using these products and thought you might like to now about them. Chef Des Johnston, Karen Davis and Eric Giesbrecht were all included in the book I co-authored Food Artisans of Alberta.

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