Whether you use these as appetizers or side dishes is not important. We had both of these at our friends’ Sandy and Ted’s in KW and thoroughly enjoyed both. They are great Summer additions to any menu.
8 servings, 25 minutes prep and cook time.
10 carrots (1 1/4 lbs.) peeled, quartered lengthwise.
1/4 cup Kraft Calorie-wise Balsamic Vinaigrette Dressing (optional: 1-2 oz. augmentation of real balsamic vinegar)
3 Tbsp. brown sugar.
1 Tbsp. butter.
1 Tbsp. finely chopped Parsley.
Cook carrots in boiling for 4-6 min. or until crisp- tender.
Meanwhile, cook dressing, sugar and butter in small saucepan on low heat for 3-4 minutes or until thickened, stirring occasionally.
Drain carrots, return to saucepan. Add sauce and stir. Cook 2-3 minutes until heated through and evenly coated with sauce.
Sprinkle with Parsley and serve.
Maple-Glazed Asparagus Bundles:
1 Large bunch Asparagus, 24 to 32 spears, trimmed.
1/2 Red Pepper, sliced into long thin strips.
8 Prosciutto Ham trimmed, 4oz.(125g.) thinly sliced.
1/3 cup (75 ml.) Diana’s Sauce, (Maple flavour) OR real maple syrup
2 tsp coarsely cracked black pepper.
2 tsp lemon zest
1 tbsp each, lemon juice and melted butter.
Optional: 2tsp. Balsamic vinegar added to the sauce for basting the bundles on the grille.
Blanch the Asparagus in boiling salted water for 3 minutes.
Rinse under cold water until cool. Drain and pat dry.
Divide asparagus into 8 bundles (I use 3 per bundle).
Add a few red pepper strips per bundle.
Lay out a prosciutto slice, lightly cover with sauce or syrup and add 1 proportion of Asparagus and red pepper strips.
Roll the prosciutto tightly around the trimmed based asparagus bundles base, secure with toothpick(s). Repeat.
Cover bundles with sauce. Prepare grille to med-high heat.
Grille bundles for 2 minutes turn and brush with remaining sauce or syrup.
Grille additional 2 minutes. Turn as needed until vegetables are marked and ham is lightly crisped.
Remove toothpicks to serve. Makes 8 servings.