Proscuitto Wrapped Asparagus & Garlic Butter

Serves 6

This is one of those dishes that looks as if it took hours to produce, but is actually quite simple - the whole thing can be made ahead of time and popped in the oven just before serving. This is an adaptation of a recipe from Kathy’s book Relax, Company’s Coming! These asparagus bundles make a wonderful first course (with crusty bread or breadsticks) or side dish to accompany meat, fish, poultry, or pasta.

ingredients

1 to 1 1/2 pounds asparagus (about 40 spears), ends trimmed, and peeled (see page 30)
About 8 thin slices imported prosciutto (about 1/4 pound, including extra for great snacking)
2 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves, minced
Freshly ground black pepper to taste
1/4 cup freshly grated Parmesan cheese
1 lemon, cut into wedges

directions

1
1. Bring a large skillet of water to boil over high heat. Add the asparagus and cook, covered, for 2 minutes. Immediately drain and rinse under very cold running water until the asparagus are cold. Drain again.
2
2. Position a rack in the middle of the oven and preheat the oven to 400 degree F.
3
3. Gather 4 to 5 asparagus spears that are about the same thickness and line them up; trim the ends so they are the same length. Place a strip of prosciutto on a clean work surface and fold it over lengthwise to make long, thin strip. Arrange the asparagus bundle (the 4 to 5 spears) in the middle of the prosciutto and roll the meat around it so that it envelops the middle. Put the asparagus bundle in the bottom of a large, ovenproof skillet or a large gratin dish. Repeat with the remaining asparagus and prosciutto.
4
4. In a small skillet, heat the butter and oil over medium heat. Add the garlic and cook for 3 minutes, stirring frequently, until the garlic is soft but not brown. Remove from the heat and add the pepper.
5
5. Sprinkle the cheese over the asparagus spears and drizzle the butter over all the bundles. (The dish can be made several hours ahead of time up to this point; cover and refrigerate until ready to bake.)
6
6. Bake the asparagus for about 13 to 15 minutes; the cheese should be melted and the asparagus should be tender, but not soft. Serve hot with the lemon wedges on the side.