Douglas Pickett
Executive Chef of Cutillo's Restaurant & Lounge

Executive Chef, Douglas Pickett, has been with Cutillo's for 10 years now. He graduated with high honors from the Culinary Institute of America and went on to apprentice at the highly-acclaimed Waldorf-Astoria in New York City. Chef owned two restaurants and demonstrated his techniques at many department stores and over 50 television shows. Cutillo's has hosted "Black tie Classic Chef Evenings," including Chef's tables prepared exclusively by Chef Pickett and executed by him. Chef has also written many high profile editorials in national magazines and newspapers.

Prosciutto Wrapped Spiced Asparagus

2 Tbsp. Olive Oil
18 Slices Prosciutto
18 spears medium asparagus
1/4 tsp Cayenne pepper
1/4 tsp smoked paprika

Sprinkle asparagus with cayenne pepper & paprika; wrap one slice of prosciutto around each trimmed asparagus spear. Start at the bottom & spiral to the top. Preheat oven to 450 degrees; line a cookie sheet with foil and coat with olive oil. Bake spears 5 minutes, remove and shake pan back & forth to roll spear over. Bake an additional 5 minutes or until asparagus is tender and prosciutto is crisp. Serve immediately.