April 15 – Kombucha Cooler & Prosciutto Wrapped Asparagus with Basil

Welcome to mid-week of our #stayhome lifestyle. If you are at all inclined, try these two recipes next time you need something quick, easy, and slightly sophisticated. If you have a cucumber infused vodka, use it here. You can also make your own: Peel a cucumber, cut into chunks, and place into a glass container with 3 c vodka. Let it infuse in the fridge 5-7 days. Seriously delish.

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Kombucha Cooler

Makes 1 cocktail

  • 1 1⁄2 oz vodka, use Ketel One Botanical Cucumber & Mint or your own homemade, or plain vodka works fine too

  • 1 lemon wedge (1⁄4 of a lemon)

  • 3 oz kombucha, your choice of flavor, I love Health-Ade Pink Lady Apple

  • Cucumber slice and lemon twist for garnish

Squeeze the lemon into a tall glass with ice. Add the vodka. Stir. Top with kombucha and garnish with a cucumber slice and a lemon twist.

Prosciutto Wrapped Asparagus with Basil

This is an elegant appetizer that’s really quick and easy to prepare. If you have the ingredients on hand, it comes together in minutes.

Serves 4

  • 1 lb thick asparagus spears

  • 2 T olive oil

  • Salt and ground black pepper

  • 1⁄2 lb prosciutto

  • 12-15 basil leaves, chopped

  • 1 oz Parmesan cheese

Preheat oven to 400 (use convection setting if you have one).

Trim the asparagus, removing the tough stem end. Place the spears on a parchment lined sheet pan. Drizzle spears with the olive oil, then sprinkle on salt and pepper.

Place the prosciutto slices on your work surface and slice each in half lengthwise. Finely grate Parmesan over the slices and sprinkle with basil.

Roll up each spear, going from bottom to top at an angle. Arrange on the sheet pan.

Bake about 10 minutes, but asparagus thickness varies, so check after 7 minutes. You want the spears to be tenderized but not completely limp.

Serve warm or at room temperature.

Drinks, AppetizersCharlotte PlaKombucha, Cooler, Prosciutto, Asparagus, Basil, vodka