WIND GUSTS FROM EAST - Asparagus ,prociutto couscous

Gusty winds from east will keep
it cool today at Hollywood beach
the tide is low most of the day

ASPARAGUS. PROSCIUTTO, MUSHROOMS AND COUSOUS

Young Asparagus - 1 lb- hard ends trimmed off

Prosciutto - thin slices - 2 oz, then cut into small pieces

Mushrooms, Baby bella - 4 oz - sliced

Couscous - plain - 1 box

Olive oil

Lemon juice - one lemon

Kosher salt

Black pepper, fresh ground

Nutmeg, ground - 1 tsp

Put the asparagus on a sheet of foil along with the mushrooms and prosciutto and drizzle with olive oil.

Sprinkle with salt & pepper to taste and sprinkle with nutmeg and toss.

Drizzle with lemon juice and fold the foil into a neat packet and bake at 250 for about 1 hour for the asparagus to be tender.

Serve over a bed of couscous.