| Cuisine: Italian | Type: Side Dish | Serves: 4-6 |
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Source:
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Firehouse Food |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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3 tbs. butter 1 clove garlic, minced 1 pound asparagus 3 ounces prosciutto, sliced very thin 1/2 cup grated Parmesan cheese 2 tsp. chopped Italian parsley |
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Instructions:
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1. Heat the butter and garlic in a small sauce pan until the butter bubbles an foams. Turn off the heat and set the pan aside. 2. Break the asparagus spears where they break naturally, preserving the tips. 3. Prepare an ice bath by filling a large bowl with ice water. 4. Bring a large pot of lightly salted water to a boil. Add the asparagus and cook until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the asparagus to the ice bath. When they have cooled, drain them in a colander. 5. Adjust the oven rack to the center position and preheat oven to 375°F. 6. Cut the prosciutto slices into strips, about 1-1/2 inches wide and 7 inches long. Wrap a prosciutto strip around an asparagus spear starting at the bottom, along the lenght of the spear, leaving a bit of each end exposed. (When using very small asparagus, I've wrapped the prosciutto around two or three spears bunched together.) Repeat for all asparagus spears, laying each in a casserole or baking dish large enough to hold them in a single layer. 7. Drizzle the garlic butter over the asparagus and sprinkle the cheese evenly over the top. Bake until the cheese is melted and the prosciutto is lightly brown, 12 to 15 minutes. Sprinkle the chopped parsley over the asparagus and serve immediately. |
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Related recipes:
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None |
2004-09-22