BLOG

Prosciutto-Wrapped Asparagus With Truffle Butter

29 Oct 2013, by Susan Alexander Truffles in Truffle Recipes & Contest

Prosciutto-Wrapped Asparagus with Truffle Butter

Requiring just a few ingredients and minimal cooking, this hors d’oeuvre is the epitome of elegant simplicity.

Ingredients

  • 1 lb medium asparagus (18 to 20)
  • 1/2 teaspoon white-truffle oil
  • 2 tablespoons unsalted butter, softened
  • 9 or 10 large thin slices prosciutto (1/3 lb)

Method:

Prepare a large bowl of ice and cold water. Trim asparagus to 5 inches long, then steam in a steamer over boiling water until crisp-tender, about 4 minutes. Transfer to cold water to stop cooking. Drain and pat dry. Season with salt.

Stir oil into butter until incorporated.

Cut prosciutto slices into roughly 3- by 3-inch pieces, then thinly coat with truffle butter and place an asparagus stalk at one edge. Roll up, leaving tip and end visible. Repeat with remaining asparagus and prosciutto.

Schedule an appointment to meet with Susan Alexander
Susan is available to consult for events and dinners, including:
  • Supplying in season truffles
  • Working with Chefs and Staffs
  • Pairing Wines and Recipes
  • Special Appearances & Presentations
Schedule an appointment with Susan
Send us an email or ring (910) 690-3580

You May Also Like

SHARE THIS POST!

LEAVE A COMENT