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Lilly’s Table

 

Meal Detail

 

Dinner

Peppercorn Steak, Prosciutto Snap Pea Risotto and Asparagus

from the Week of June 3, 2012


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Start with the Risotto. In between stirring and adding broth, trim & wash the asparagus and snap peas. Preheat the oven, place the asparagus in the baking dish and into the oven to poach. Dry the steak and crust with the peppercorns. Sear the prosciutto and set aside. Sear or grill the steak. Finish the risotto and serve with the steak & asparagus.


Recipes for this Meal


Spring
Photo of Prosciutto & Snap Pea Risotto
  • Easy
  • Medium
  • Hard
Prosciutto & Snap Pea Risotto

Sweet snap peas & salty proscuitto balance each other perfectly in this creamy risotto. We skip the grated parmesan, but feel free to add it if you just love cheese so much. A sprinkle of fresh basil or even mint completes this dish and brings it all together.


Spring
Photo of Oven Poached Asparagus
  • Easy
  • Medium
  • Hard
Oven Poached Asparagus

A quick & easy way to get moist, tender asparagus. White wine or broth adds a touch of flavor.


Winter
Photo of Peppercorn Crusted Steak
  • Easy
  • Medium
  • Hard
Peppercorn Crusted Steak

New York strip steak is crusted with coarsely ground spicy peppercorns and seared to perfection. Most of the time we end up sharing a steak between two people, since about 3-6 ounces is a reasonable serving. If New York strip is unavailable ask for the closest substitute, such as rib eye, porterhouse, even tenderloin or filet mignon. Purchase whole or coarsely ground black peppercorns.