Friday, June 1, 2012

Proscuitto Asparagus Bundles

This is an easy and elegant side dish or appetizer. You can even make this a lovely party food. Just make sure you have good quality prosciutto and fresh asparagus. For this recipe I am using San Danielle rather than Prosciutto de Parma. I like the taste and texture of the San Danielle better, it leaner, gamier, and more salty. But by all means get the best you like.

How you do it:

What you need:
1 lb of asparagus trimmed
4 oz of prosciutto
olive oil
salt and pepper

What you do:
1. If you are making pasta as well, please feel free to reuse the pasta water. Either way you need a large pot of boiling water.
2. Trim the woody ends of the asparagus and wash.
3. Drop in the boiling water for about 2 minutes until the asparagus is tender crisp. It may be less or more depending on the thickness of the spears.
4. Set aside and allow to cool so you can handle them.
5. On a serving dish or plastic cutting board, cut the prosciutto slices in half long way so that you have long thinnish strips.
6. Take two or three asparagus spears and wrap the middle with the prosciutto, by keeping one end in your hand and wrapping the other around the middle of the spears leaving about 1/2 an inch on each side. Tie the prosciutto ends together to have a lovely display. You can just wrap them, but lately I have been into presentation.
7. Display on your serving dish. Drizzle with good quality olive oil, Maldon sea salt, and some freshly ground pepper.
8. Eat with gusto and enjoy!

As always, lots of love, many blessings, and happy cooking!

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