ASPARAGUS WRAPPED IN PROSCIUTTO WITH BEURRE BLANC

Asparagus Wrapped in Prosciutto with Beurre Blanc image

Provided by @MakeItYours

Number Of Ingredients 15

Previous Next

1 large bunch asparagus (18 spears), trimmed
6 thin slices prosciutto
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
Beurre Blanc, recipe follows*
*Cook's Note: The original Beurre Blanc recipe follows or try one of the variations included.
Beurre Blanc
2 shallots, finely diced
1/4 cup white wine vinegar
1/4 cup dry white wine
1/3 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup (2 sticks) cold unsalted butter, cut into small pieces
Beurre Blanc Variations, recipes follow

Steps:

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.