I saw this original recipe in the New York Times last week. I was reading it and thinking, Oh, I have asparagus, and oh, I have shiitake–here’s dinner for tonight. But I didn’t have prosciutto. I did have some more Mangalitsa Pig bacon in the fridge, so I substituted a more expensive fat for an already expensive fat.
I was very pleased with this recipe. It didn’t require much prep and the cooking was basically hands-off. Double the couscous and you’ll have enough for lunch the next day.
1 bundle asparagus, tougher ends trimmed, chopped in 1-inch pieces
a handful of dried shiitake mushrooms, soaked in water for 10 minutes, drained, then chopped
4 slices of bacon, chopped
1 cup of couscous
1 cup of chicken broth
oil, salt, pepper
1. Heat oven to 200º. Line a baking sheet with parchment paper twice as long as the sheet. Lay asparagus in a pile in center. Scatter mushrooms and prosciutto on top. Drizzle with some olive oil and season with salt and pepper. Toss vegetables to coat evenly.
2. Fold parchment to completely enclose vegetables, and fold top and sides shut. Transfer pan to oven and bake for one hour.
3. In the meantime, put a small pot over medium-high heat, and bring the broth to a boil. Stir in couscous and remove pot from heat. Let stand for 5 minutes and then fluff couscous with a fork.
4. To serve, divide couscous in serving bowls and top with a scoop or two of the baked asparagus with some mushrooms and bacon.
Baked vegetables including asparagus with eggs