Description
Prosciutto Wrapped Asparagus offers an elegant Italian-inspired appetizer that combines crisp asparagus with salty prosciutto. Sophisticated yet simple, this Barefoot Contessa recipe delivers delectable flavors you can quickly prepare for impressive gatherings or sophisticated snacking.
Ingredients
Scale
Vegetables:
- 2 pounds medium-sized asparagus, bottom thirds discarded
Meats and Cheese:
- 6 slices of Italian prosciutto
- 2 ounces grated Gruyère cheese
Seasonings and Oils:
- 1 tablespoon kosher salt (for boiling water, additional for seasoning)
- 3 tablespoons good olive oil (divided)
- 2 tablespoons white truffle butter
- 0.75 teaspoon fleur de sel
- 0.5 teaspoon freshly ground black pepper
Instructions
- Prepare a large pot by filling it with water and adding of salt. Bring the water to a rolling boil over high heat.
- If the asparagus stalks are thick, use a vegetable peeler to gently remove the tough outer layer from the bottom half of each spear, ensuring even cooking and tender texture.
- Carefully submerge the asparagus into the boiling water and cook for exactly 2 minutes, maintaining their vibrant green color and crisp texture.
- Immediately transfer the blanched asparagus to a large bowl filled with ice water, which will halt the cooking process and preserve the bright green hue. Let the spears chill for 2 to 3 minutes.
- Drain the asparagus and thoroughly pat them dry using clean kitchen towels or paper towels to remove excess moisture.
- Create bundles by gathering 6 to 8 asparagus spears together, ensuring the tips are aligned, and wrap each bundle securely with a slice of prosciutto around the middle.
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
- Select a rectangular baking dish large enough to accommodate the bundles in a single layer. Generously brush the dish with 1½ tablespoons of olive oil to prevent sticking.
- Arrange the asparagus bundles in the prepared baking dish, positioning them seam-side down with the tips facing the same direction.
- In a small saucepan, gently heat the truffle butter and an additional 1½ tablespoons of olive oil until the butter completely melts and combines.
- Drizzle the warm butter and oil mixture evenly over the asparagus bundles, ensuring they are well-coated.
- Sprinkle ¾ teaspoon of fleur de sel, ½ teaspoon of freshly ground black pepper, and the grated Gruyère cheese over the bundles.
- Bake in the preheated oven for 12 to 15 minutes, until the butter is sizzling and the cheese melts and develops a golden-brown color.
- Remove from the oven and serve immediately while hot, enjoying the aromatic and elegant dish.
Notes
- Selecting Superior Spears: Handpick medium-sized asparagus with vibrant green color and firm stalks, ensuring maximum flavor and perfect texture for your dish.
- Prepping Thick Stems: Gently remove the tough outer layer of thick asparagus stalks using a vegetable peeler, revealing the tender inner core ready for cooking.
- Chilling Shock Technique: Plunge boiled asparagus into an ice bath immediately, preserving its bright green hue and maintaining a crisp, fresh crunch.
- Wrapping with Precision: Carefully wind prosciutto around each asparagus spear, creating a snug bundle that crisps beautifully and locks in delicious flavors.
- Broiling to Golden Perfection: Watch closely as the cheese transforms into a bubbling, golden-brown topping that adds irresistible texture and rich, caramelized taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 175
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 25 mg