Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Brunch, Christmas, Comfort Food, Cooking Light, Dinner, Easter, Hors d'œuvre, Lunch, Romantic, Side Dishes, Thanksgiving, Vegetables, Weekend Fun
Yields or Serves:
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Asparagus & Prosciutto Rolls
INGREDIENTS
18 Thick & Trimmed Asparagus Spears
2 Teaspoons Salt
6 Slices Imported Italian Prosciutto (such as Prosciutto di Parma)
4 Ounces Fontina Cheese – Cut Into Thin Slices
2 Tablespoons Unsalted Butter – Melted
Freshly Ground Pepper
Bring about 2 inches of water to a boil in a large shallow pan. Add the asparagus and salt. Cook until the asparagus are partially tender when pierced with a fork (about 4 minutes – depending on their thickness). Do NOT overcook. Drain the asparagus and rinse them under cool water. Pat dry with paper towels.
Preheat oven to 350° F. Butter a large baking dish. Make 6 bundles of 3 asparagus each. Wrap a slice of prosciutto around the center of each bundle. Place the bundles in the baking dish. Lay the pieces of cheese on top of the prosciutto. Brush the butter over the asparagus. Sprinkle with pepper. Bake 15 minutes or until the cheese is melted and the asparagus are tender. Serve hot. Serves 6
