Sunday, March 20, 2011

Prosciutto Around Asparagus with Beurre Blanc

1 large bunch asparagus (18 spears), trimmed
6 thin slices prosciutto
2 T extra virgin olive oil
freshly ground black pepper
Beurre Blanc

Preheat the oven to 400 degrees F.

Remove the woody ends of the asparagus spears trimming the spears to the same length.

Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed. Drizzle the bundles with olive oil.

Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp.

Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.


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