Take a creamy Gouda we all know and love... the one made by that brilliant Dutch lady in Wisconsin. Then age it for 18 - 20 months and you get Marieke Super Gouda. Yep, this cheese is older than my son and fastly becoming a new favorite. Really, I could stand over a cutting board and eat a whole wedge. Rather than do that, I decided that a fancy brunch would be a better vehicle for this cheese.
1 bunch fresh asparagus
fresh greens, such as arugula or kale
4 oz Marieke Super Gouda
1 package La Quercia Prosciutto Americano
4 farm fresh eggs
Pepper, to taste
Heat oven to 350. Wash and trim asparagus where the ends naturally snap. Cut prosciutto in half lengthwise. Wrap each half slice around asparagus. Place asparagus on cookie sheet, drizzle a little evoo and season with fresh cracked pepper, then toss to evenly coat. Roast for about 10 - 15 minutes, until asparagus is tender and prosciutto is crispy. No need to salt, as the prosciutto and cheese add the perfect amount of saltiness. While asparagus bakes, fry eggs sunny side up, or to your liking. Toss greens in a little evoo, fresh lemon juice and lemon zest. Top greens with asparagus, shaved gouda and fried egg. Garnish with a pinch of pepper.