Asparagus & Prosciutto Bundles | Recipes | Barefoot Contessa

By norsegal8

Ingredients

• 2 lbs. medium-sized asparagus, bottom thirds discarded
• 6 slices of Italian prosciutto
• good olive oil
• 2 Tbsp. white truffle butter
• Fluer de sel and ground black pepper
• 2 ounces grated Gruyere cheese

Details

Servings 6
Adapted from barefootcontessa.com

Preparation

Step 1

Serves 6

Make It Ahead

Preheat the oven to 400 degrees.

Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. If the asparagus are thick, peel them halfway up the stalk with a vegetable peeler. 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 6 to 8 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 truffle butter and 1½ tablespoons of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with ¾ teaspoon fleur de sel, ½ teaspoon pepper, 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.