Asparagus & Prosciutto Bundles
Serves 6. Reprinted from “Make it Ahead.” Copyright © 2014 by Ina Garten. Published by Clarkson Potter/Publishers, a division of Penguin Random House, LLC. “Asparagus is one of my favorite vegetables and this is how I serve it for a special dinner. Truffle butter, crispy prosciutto, and Gruyère cheese make these roasted asparagus really delicious.”
2 pounds medium-size asparagus, bottom thirds discarded
6 slices of Italian prosciutto
Good olive oil
2 tablespoons white truffle butter
Fleur de sel and freshly ground black pepper
2 ounces grated Gruyère cheese
1. Preheat the oven to 400 F.
2. Fill a large pot with water, add 1 tablespoon 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 color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry.
3. Gather 6 to 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 11/2 tablespoons 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 11/2 tablespoons of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with 3/4 teaspoon fleur de sel, 1/2 teaspoon pepper, and the Gruyère and bake for 12 to 15 minutes, until the butter is sizzling and the cheese melts and starts to brown. Serve hot.
MAKE IT AHEAD: Assemble the asparagus bundles, top with truffle butter and cheese, and refrigerate for up to 12 hours. Bake before serving.