Seared Prosciutto-Wrapped Asparagus

By mm_food4me

Ingredients

• 1/2 cup balsamic vinegar
• 36 thick spears asparagus, trimmed
• 18 slices prosciutto
• 3 tbsp. butter
• Salt

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

According to Nick Peirano, you may also charcoal-grill these bundles. For the syrup, he uses ordinary balsamic vinegar—nothing expensive—and sometimes adds a pinch of sugar at the end to sweeten it.

1. Put vinegar into a small heavy-bottomed saucepan and simmer over medium heat until reduced by about two-thirds and slightly syrupy, 8–10 minutes. Remove pan from heat and set aside to let syrup cool.

2. Meanwhile, steam asparagus in a steamer basket set over a pot of boiling water over high heat until just tender, about 4 minutes. Set asparagus aside to let cool.

4. Working in 3 batches, melt 1 tbsp. butter in a large cast-iron or other heavy-bottomed skillet over medium-high heat. Add 6 of the asparagus–prosciutto bundles, judiciously season with salt, and cook until browned on each side, about 45 seconds per side. Transfer to a large warm plate. Repeat process twice with remaining butter and asparagus–prosciutto bundles.

I used to work at Nick's as a prep cook and learned how to make these from the master himself. They are to die for!

These really are amazing and SO EASY to make! Of course, it's hard to imagine bacon-wrapped, butter-seared anything not being good, but these were fantastic.