Asparagus and Prosciutto Bundles (c) Marcella Hazan Recipe
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Ingredients: |
Ingredients: 18 thick spears fresh asparagus (I use smaller spears, but put 4-5 in a bundle)
1/2 lb. Italian fontina cheese, cut into thin slices (sticks really)
6 slices of prosciutto
2 tablespoons butter, plus more for the baking dish
oven-to-table baking dish
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Directions: |
Directions:1. Trim the asparagus so that all spears are the same length and will
fit in the baking dish. Reserve any of the trimmings that are tender.
2. Bring a wide saucepan with water and 1 tbsp. of salt to a boil. Cook
asparagus for about 5 minutes, until slightly tender, remove, and cool.
Reserve the asparagus broth for later.
3. Preheat oven to 400F.
4. Set aside 12 slivers of Fontina, and divide the rest into 6 equal mounds.
5. Spread out a slice of prosciutto and place 3 spears of asparagus. In
between the spears place all of the cheese from one of the mounds. Place a
pat of butter on top, then roll the prosciutto into a tight bundle. Proceed
until you have made all 6 bundles.
6. Choose a baking dish that will hold all of the bundles with overlapping.
Lightly grease the dish with softened butter. Arrange the asparagus bundles
in the dish. Over each bundle place 2 criss-crossed slivers of cheese from
the reserved pile. Bake for about 20 minutes, long enough for the cheese to
melt and form a slightly mottled crust.
7. After taking it out of the oven, allow to settle for a few minutes before
serving. |
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Personal
Notes: |
Personal
Notes: Searching for a side dish to make for Easter, I found the following recipe
for asparagus in a Marcella Hazan cookbook. For kids who may be asparagus-
resistant, you can substitute green beans in the bundles. They will love green
beans, ham, and cheese. I also made up something to do with the leftovers. - JAC
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