Teresa's Kitchen
Asparagus & Prosciutto Bundles
Kosher Salt
2 pounds medium-size asparagus, trimmed
6 slices Italian Prosciutto
Good Olive Oil
2 tbsp white truffle butter
Fleur de Sel, and freshly ground black pepper
2 ounces grated Gruyere cheese
Preheat oven to 400 degrees. Fill a large pot with water, add one tsp salt. Bring to a boil. Immerse the asparagus in boiling water and cook for 2 minutes. Drain asparagus and place them immediately into a large bowl of ice water. Allow to chill for 2-3 minutes. Drain and pat asparagus dry.
Gather 6-8 asparagus spears into a bundle with the tips together and wrap a slice of Prosciutto securely around the middle. Repeat to make six bundles. Brush a baking dish large enough to hold the bundles in one layer with one and half tablespoons of olive oil. Place the bundles seam side down in the baking dish arranged side by side with the tips facing the same way.
In a small sauce pan, beat the truffle butter and one and a half tablespoons olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with 3/4 teaspoon of Fleur de Sel, 1/2 teaspoon pepper, and the Gruyere and bake for 12 to 15 minutes until the butter is sizzling and the cheese melts and starts to brown. Serve hot.
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