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Asparagus is a sure sign that spring is here. This time of year is the best time to make it. It is sweet, tender, and delicate tasting. These savory Prosciutto-Wrapped Asparagus Bundles are a must try. This recipe is from Barefoot Contessa. I made a few changes, due to the ingredients I had on hand. They are amazing! Enjoy this for Easter or any holiday. Serve along side of ham, lamb, or beef. These bundles would be a great accompaniment to a Savory Egg Custard as well for a Sunday brunch.
Asparagus Prosciutto Bundles
Recipe adapted from Barefoot Contessa
Ingredients:
2 pounds medium-size asparagus, bottom thirds discarded
6 slices of Italian prosciutto
Good olive oil
2 tablespoons grass-fed butter (such as Kerrygold)
Freshly ground black pepper
2 ounces grated Gruyère cheese
dried basil or oregano
Salt to taste
Directions:
Preheat the oven to 400 degrees.
Clean asparagus and cut off bottom third of each stalk. Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry.
Gather 4 to 6 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1½ tablespoons of olive oil. Place the bundles seam side down in the baking dish, arranged side by side, with the tips facing the same way. In a small saucepan, heat the butter and 1½ tablespoons of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with ½ teaspoon pepper and few sprinkles of dried basil or oregano, and the Gruyère and bake for 12 to 15 minutes, until the butter is sizzling and the cheese melts and starts to brown. Serve hot.
These reheat very well.
Enjoy!