Asparagus Wrapped with Prosciutto

2015-10-24
  • Yield : 4 appetizer servings
  • Prep Time : 15m
  • Cook Time : 3m
  • Ready In : 23m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino

Ingredients

  • 1 cup balsamic vinegar
  • Salt
  • 12 asparagus spears
  • 12 thin slices prosciutto
  • Extra-virgin olive oil, to serve
  • Freshly ground black pepper
  • Fleur de sel

Method

Step 1

Pour the vinegar into a small pot and bring it to a boil over high heat. Turn the heat to medium low and reduce the vinegar by about 1/4, or until it is thick. Let cool.

Step 2

Put a pot of salted water over high heat. Trim the asparagus spears to that they are all the same length. Peel the bottom half of the spears with a vegetable peeler. Tie the asparagus together into a bundle using kitchen string. When the water is boiling, lower the asparagus into the pot and cook until just tender, about 3 minutes. Plunge the asparagus into a bowl of ice water to stop the cooking. When it is completely cold, remove the spears and lay them out onto a rack to dry.

Step 3

Roll a slice of prosciutto around each asparagus spear. Arrange them on a platter and drizzle over some olive oil. Sprinkle with some pepper and salt. Finally, dribble on some of the reduced balsamic vinegar. Serve immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *