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Prosciutto And Asparagus Tips

Western.Chefs's picture
Ingredients
  Fresh asparagus spears 50 , trimmed to 3 inches , reserve the stalks for soup
  Sweet butter 1 Cup (16 tbs), softened
  Grated lemon zest 1 Tablespoon (Of 1 Lemon)
  Fresh lemon juice 1 Tablespoon
  Thin prosciutto slices 17 (Each Cut Into 3 Rectangles About 2-By-3 Inches)
Directions

In a large saucepan of boiling salted water, blanch the asparagus briefly and drain.
In a medium mixing bowl, combine butter, lemon zest, and juice and blend thoroughly.
Lay the prosciutto slices out on a flat work surface and spread each slice with lemon butter.
Place an asparagus tip on each piece of prosciutto and roll up securely, allowing the tip of the asparagus to extend slightly beyond the edge of the prosciutto.
Trim the ends to uniform length and chill, covered with paper towels, until ready to serve.

Recipe Summary

Method: 
Blending

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