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Prosciutto-Wrapped Asparagus with Crumbled Blue Cheese
Posted by Peggy on March 26, 2010
Recipe: Prosciutto-Wrapped Asparagus
24 asparagus, woody ends broken off or trimmed
1 tablespoon extra virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon minced garlic
5 ounces paper thin slices prosciutto or other thinly sliced cured pork
3 tablespoons crumbled blue cheese
Bring large pot salted water to a boil. Blanch asparagus 30 seconds to 90 seconds, depending on thickness or until asparagus just bends.
Drain in ice cold water. Blot dry with a paper towel or clean cloth. Whisk together olive oil, vinegar and garlic and roll and marinate asparagus in vinaigrette 15-30 minutes at room temperature.
Trim prosciutto into 24, 2-inch X 3-inch pieces. Wrap each spear with a prosciutto slice. Arrange on a platter or individual plates. Grate pepper over spears, sprinkle with blue cheese and serve.
Number of servings (yield):
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