Try this recipe for.

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.

Repeat with the remaining asparagus.Brush each roll with butter and sprinkle with or roll them in Parmesan.

Place the rolls on a greased baking sheet and bake for 5 to 7 minutes, until golden brown.

Cut each roll at an angle into 8 pieces and serve immediately..Here, Satterfield goes with the classic mirepoix combination of celery, carrots, and.

, seasoning with marjoram and thyme.Bay leaf is also a common addition.

This version of split pea soup (sans garnishes) is entirely vegan, with water as the base of the broth, but other recipes may use chicken stock, and many versions will also add some smoky, meaty flavor with cubed ham or ham hock that cooks in the soup.. Notes from the Food & Wine Test Kitchen.Satterfield likes to top his split pea soup with crispy bacon bits,.