Asparagus Wrapped in Prosciutto
Print recipe| Serves | Allow 4 spears per person |
Ingredients
- 16 Spears fresh asparagus (snapped at tender spot)
- 3 - 4 Large pieces of Prosciutto
- 1 Tbsp Dijon mustard
Directions
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Blanch the asparagus in boiling water for 2 - 3 minutes or until tender crisp. Drain and let cool on a paper towel or tea towel.  | |
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Separate the Prosciutto and lightly spread with the Dijon mustard, only using as much as you need.  | |
| Cut the Prosciutto into 16 narrow strips. | |
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Starting about a half inch to an inch, in from the snapped end, start to wrap the Prosciutto, mustard side in, around the stalk of the asparagus in a spiral fashion; gently press the prosciutto onto itself as you go.  | |
| Serve right away or cover with plastic wrap until ready to serve. | |