Roasted Asparagus Wrapped in Prosciutto

Moan alert. Of all the things Guido and I have prepared since my arrival, I have to say that this is one of the most orgasmic recipes, moan-worthy recipes I have to offer. And the fantastic thing is that it is oh so simple.

Yesterday Guido and I went to the questura, which is the Italian word for "hell" (okay, it's what they call the local police station). I'm in the process of finishing the fabulously labyrinthine process for my permesso di soggiorno, which is sort of like my green card/identity card for my next year in Italy. Anyway, we had an appointment slip for 8:16am and thought that we'd walk right up to the window at the ever so exact time printed on the paper. I mean, why else would they say 8:16am, unless that time slot was specifically for us?

Prociutto Salad with Apple, Walnut, and Parmigiano

While traveling in California introducing Guido to my family, we impressed my Santa Barbara relatives with a simple prosciutto salad. This version is a more embellished version, but you can simplify it by cutting the extra ingredients.

Ah...Proscuitto di Parma. Sigh... There are few things in Italian cuisine that I love as much as prosciutto crudo, a thinly sliced salt-cured ham produced in central and northern Italy, most famously in Parma. It's slightly ironic that I love it so much, since I hadn't eaten pork products for almost 15 years before I started coming to Italy in 2010. One evening Guido set some prosciutto on the table along with a few slices of bread, some parmigiano (parmesan), and a little wine. I took a bite, hesitant...I don't really like to eat mammals. But once the thin, salty slice touched my tongue I was helpless against it and secretly ate the rest when Guido went to work the next day. All I can say is that prosciutto is one of the reasons the word "Orgasmica" appears in my blog.