RECIPE: REC: Asparagus Bundles Wrapped in Prosciutto with Garlic Butter

RECIPE:

traca

Well-known member
Made these little gems today. So easy & do ahead possibilities. I'm thinking brunch, book says would be good a side to fish, chicken, etc. In either case, I'll be making these over and over again!

Asparagus Bundles Wrapped in Prosciutto with Garlic Butter

Stonewall Kitchen: Harvest: Celebrating the Bounty of the Seasons

By Jim Stott, Jonathan King, and Kathy Gunst

Traca’s note: Perfect for brunch – especially with guests. Most of the work can be done ahead and just bake off the asparagus bundles when you’re ready. They present really well. Big on flavor because of the garlic butter and the lemon segments bake, oozing their juices with the salty prosciutto. Don’t miss a drop of that liquid! I enjoy it with a fried or poached egg on top.

Note: I thought the prosciutto was a little too salty. I’d be happier with a strip of prosciutto cut in half, lengthwise, then wrapped around the bundle of asparagus. The full strip of prosciutto was too much for my taste.

This is one of those dishes that looks as if it took hours to produce, but is actually quite simple—the whole thing can be made ahead of time and popped in the oven just before serving. This is an adaptation of a recipe from Kathy’s book “Relax, Company’s Coming!” These asparagus bundles make a wonderful first course (with crusty bread or breadsticks) or as a side dish to accompany meat, fish, poultry or pasta.

1 to 1 ½ pounds asparagus (about 40 spears), ends trimmed, and peeled

About 8 thin slices imported prosiutto (about ¼ pound)

2 tablespoons unsalted butter

1 tablespoon olive oil

3 garlic cloves, minced

Freshly ground black pepper, to taste

¼ cup freshly grated Parmesean cheese

1 lemon, cut into wedges

Bring a large skillet of water to boil over high heat. Add the asparagus and cook, covered, for 2 minutes. Immediately drain and rinse under very cold running water until the asparagus are cold. Drain again.

Position a rack in the middle of the oven and preheat the oven to 400 degrees F.

Gather 4 to 5 asparagus spears that are of about the same thickness and line them up; trim the ends so they are the same length. Place a strip of prosciutto on a clean work surface and fold it over lengthwise to make a long, thin strip. Arrange the asparagus bundle (the 4 to 5 spears) in the middle of the prosciutto and roll the meat around it so it envelopes the middle. Put the asparagus bundle in the bottom of a large oven proof skillet or a large gratin dish (I used a baking sheet). Repeat with the remaining asparagus and prosciutto.

In a small skillet, heat the butter and oil over medium heat. Add the garlic and cook for 3 minutes, stirring frequently, until the garlic is soft but not brown. Remove from the heat and add the pepper.

Sprinkle the cheese over the asparagus spears and drizzle the butter over all the bundles. (The dish can be made several hours ahead of time up to this point; cover and refrigerate until ready to bake.) Add the lemon wedges to the baking sheet.

Bake the asparagus for about 13 to 15 minutes; the cheese should be melted and the asparagus should be tender, but not soft. Serve hot with the lemon wedges on the side.

 
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