Just when you thought I could not come up with yet another way to serve asparagus, I present to you Asparagus Wrapped in Prosciutto.
Asparagus Wrapped in Prosciutto is finger food at it’s finest. The combination of the tender crisp asparagus with the slightly salty mustard coated Prosciutto is a wonderful texture and taste.
If there are any left, they can be refrigerated and are just as delicious the next day.
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. | |