Bring a pot of salted water to a boil.Add the asparagus and cook until slightly tender but still very green, about 30 seconds.
Gently lift the asparagus out and put in the ice-water bath to cool.Drain and pat dry..Season each asparagus stalk with salt and pepper.
Using about 1 1/2 slices prosciutto for each asparagus stalk, tightly wrap each stalk in the prosciutto.. Place a sheet of phyllo on a work surface.Brush with melted butter and sprinkle with Parmesan, nutmeg, salt and pepper.
Place an asparagus wrapped in prosciutto along the shorter edge of the dough.
Tightly wrap the asparagus in the phyllo and trim off any leftover dough.Ghia’s spritz uses natural ingredients to mimic the bitter-sweet notes of the iconic aperitivo drink.
Strawberry and black currant juice along with date concentrate lend a subtle sweetness, accompanied by a citrus punch from orange, lemon, and honeysuckle.. Add in a bitter twang from gentian root, chamomile., and jasmine green tea and you’ve got a floral, festive, pre-dinner spritz.
Each 750ml bottle contains five servings.. Verjus Is So Much More Than Grape Juice.Fusion Verjus Blanc ($20).
