Asparagus & Prosciutto Rolls

Asparagus & Prosciutto Rolls

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

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