Prosciutto-Wrapped Asparagus

From The Kitchens of The Food Channel

Posted online February 4, 2010 | 3:37 pm

Prep Time: 10 minutes
Cook Time: 3 minutes

This simple but elegant appetizer adds color and pizazz to a holiday party.

Why try? The salty, slightly chewy prosciutto is a perfect complement to al dente asparagus. Though prosciutto may be considered a “luxury” ingredient, this recipe calls for a small quantity and allows it to shine.

Foodie Byte: This simple hors d’ouvre may be prepared a day in advance if wrapped tightly and stored in refrigeration.

Ingredients
24 (approximately 1 1/2 pounds) asparagus, medium thickness
12 slices (6 ounces) prosciutto, sliced thin

Preparation
1. Bring 2 gallons of salted water to a boil in a large stock pot. Add the asparagus and cook until tender, approximately 3 minutes. Remove asparagus from water and place in ice water for 5 minutes to stop residual cooking. Remove asparagus from ice water, drain and dry.
2. Cut sliced prosciutto in half. Wrap each stalk with one slice prosciutto and transfer to a baking sheet or serving platter.
3. Store covered in refrigeration up to one day in advance. Bring to room temperature before serving.[[In-content Ad]]