UBS IN PERSON Cooking Class: Spring Pea Crostini & Prosciutto Asparagus

Please register for the In- Person class using your UBS email address as this is an internal event. Class will begin on time, please arrive on time.

Please note: This is an In-Person internal event for UBS employees only. You will not be allowed to enter without a valid UBS employee ID.

Spring Pea, Herb & Ricotta Spread

2 cups shelled fresh English peas, blanched until tender

⅓ - ½ cup grated parmigiano reggiano

1 clove garlic, chopped

1 lemon, zested

Handful fresh basil leaves, chopped

2 – 3 mint leaves, chopped

Kosher salt, freshly ground black pepper and red pepper flakes

1 cup fresh ricotta cheese, drained overnight

2 – 4 tbsp olive oil

Crostini and crudite, for serving

1. In a food processor, combine the peas, 1/3 cup parmesan, garlic, lemon zest, and herbs, and season with salt, black and red pepper. Process until pureed. Remove lid, scrape sides, and add ricotta; puree until well mixed. Add 2 tbsp olive oil and pulse until evenly combined. Taste and adjust to your liking, adding more parmesan, seasoning, herbs or olive oil as desired. You can add a small squeeze of lemon juice too, if desired.

Prosciutto Asparagus

2 garlic cloves, minced
1 lemon, zest and wedged
1 tbsp thyme leaves, chopped
¼ cup shredded parmesan, pecorino, or asiago, plus extra for garnish
kosher salt, freshly ground black pepper, and red pepper flakes
2-3 tbsp olive oil, divided
1 lb medium sized asparagus, woody ends trimmed
About 6 - 8 thin slices of prosciutto, halved lengthwise
Balsamic glaze, for serving

1. Preheat oven to 450 F prepare a baking sheet with parchment and spray with cooking spray or lightly coat with olive oil.
2. In a mixing bowl, combine garlic, lemon zest, thyme, cheese and about 2 tbsp of olive oil; season with salt, black pepper, and red pepper flakes (use a small amount of salt as there is salt in the cheese and prosciutto). Mix together then add asparagus and toss well to evenly coat.
3. Wrap each asparagus in a half slice of prosciutto, starting at the bottom on an angle and rolling towards the top. Drizzle a little olive oil over, rubbing lightly to evenly coat prosciutto; lay on prepared baking sheet and repeat until all asparagus are wrapped.
4. Transfer asparagus to oven and cook until asparagus are tender and prosciutto is crispy, about 10 – 15 minutes; halfway through baking, shake baking sheet to ensure prosciutto is not getting stuck. Transfer to a serving platter, sprinkle with a little cheese and drizzle with balsamic glaze; serve immediately with lemon wedges.