Recipes ― Asparagus and Prosciutto BundlesIngredients —• Salt• 2 lbs. medium-size asparagus, bottom

Recipes ― Asparagus and Prosciutto BundlesIngredients —• Salt• 2 lbs. medium-size asparagus, bottom thirds discarded• 6 slices of Italian prosciutto• Olive oil• 2 tbsp. white truffle butter• Fleur de Sel and freshly ground black pepper• 2 oz. grated Gruyère cheeseDirections —• Preheat the oven to 400°F.• Fill a large pot with water, add 1 tbsp. 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 colour. Allow to chill for 2 - 3 minutes. Drain and pat the asparagus dry.• Gather 6 - 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 tbsps. 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 tbsps. of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with ¾ tsp. fleur de sel, ½ tsp. pepper, and the Gruyère and bake for 12 - 15 minutes, until the butter is sizzling and the cheese melts and begins to brown. Serve hot. -- source link

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