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1 1/2 pounds asparagus
8 thin slices prosciutto
1/4 cup freshly ground grated parmigiano-reggiano cheese
2 tbsp. butter, plus butter for the baking pan
Cut off the tough asparagus ends and, using a sharp knife or potato peeler, peel outer skin from asparagus. Cook the asparagus in boiling, salted water until it is tender but still firm to the touch, 4 to 6 minutes depending on size. Drain, and then plunge asparagus in a large bowl of iced water to stop the cooking. Drain again and pat dry with paper towels.
Divide asparagus into four bundles and wrap two slices of prosciutto around each bundle. Arrange bundles in buttered baking dish in a single layer. Sprinkle with parmigiano and dot with butter. Bake 6 to 8 minutes, or until the cheese is melted. Serve warm.
Preparation time: Approximately 10 minutes
Baking time: 3 minutes
A versatile, delicious dish that can be served as an appetizer or as a light luncheon. Do not use salt here because prosciutto and parmigiano are already quite savory.