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Perfectly Crisp Roasted Asparagus (& our catering debut!!!)

As of just last week, Dabble's kitchen finally made its big debut!! And what better way than catering a Christmas Party? We are so excited to have launched the catering arm of Dabble and can't wait to keep you filled in on the exciting foods we bring out of our BRAND NEW(!) kitchen!! 

To whet your appetite a little, our first menu was as follows: 

Gourmet Cheese Plate featuring goat cheese and raspberry preserves, brie cheese with spiced pecans, gouda, sharp cheddar, and manchego cheese with clover honey

Seasonal Soup Shooters with butternut squash soup, creme fraise, chives and grated nutmeg

Mozzarella, baby tomato and basil kabobs with drizzled balsalmic reduction

Roasted and braised beef tenderloin with 2 sauces (spicy garlic aioli and curried basil mayo)

and last but not least...

Perfectly Roasted Prosciutto Wrapped Rosemary Asparagus

(YUM!!) We got so many rave reviews on our asparagus we wanted to take a minute to anyone interested to detail the tricks of (our) asparagus trade! Asparagus is one of my very favorite dishes and there are SO many ways to create a delicious and beautiful side with it, this is just one!


1 pound of asparagus

1 bundle of rosemary (We grow our own here at Dabble!! Stop by for some!) 

1 tablespoon of olive oil

Freshly grated salt & pepper

10 slices of paper-thin prosciutto


1. Trim about 1/2 an inch off of the end of each asparagus (the ends tend to be a little tough and not AS delicious :)) and place asparagus onto a baking sheet (foiled or unfoiled, you won't notice the difference, we promise!). Drizzle the asparagus with a light coat of olive oil. 

2. Dice the rosemary leaves of about 6 stalks. Evenly distribute the rosemary across the baking sheet on the asparagus. Apply liberal salt and pepper onto the asparagus. 

3. Roast! (Here is the important part!) Multiple people at our catered event commented on the crunchy crispness our asparagus maintained long into the event. Here's our secret: Roast the asparagus at a very high temperature (400 degrees is perfect!) for a shorter time than typically recommended (we roasted ours for 11-12 minutes).

4. Remove asparagus from the oven and let it cool down until it's no longer hot to the touch. 

5. Wrap each piece with half of a slice of prosciutto. The prosciutto will stick easily to the warm and newly roasted asparagus! (*Bonus tip: sprinkle fresh parmesan on top for a beautiful and interesting look!)

6. Enjoy!!