Roasted Asparagus Avec Jambon
Ingredients
- 2 bunches asparagus (thicker is better)
- 10 slices of prosciutto
- 2 tablespoons kosher salt
- Freshly ground pepper
- 2 tablespoons olive oil
- Butcher’s twine
Instructions
- Bring a large pot ¾ filled with water to a boil
- Snap off the bottom 1.5 inches of asparagus bottoms
- Roughly peel the remaining bottom 1.5 inches of the asparagus stalk
- Cut twine into ten-inch pieces. Using slip knots (see drawing) bundle sets of 4 asparagus stalks
- Add kosher salt to boiling water
- Blanch asparagus sets for 60 seconds, remove from water and place into an ice bath for 10 minutes to chill then remove and drain.
- Wrap the asparagus bundle with prosciutto. Brush with olive oil and sprinkle with salt and pepper.
- A half hour before serving preheat an oven to 425 degrees.
- Roast asparagus for 20 minutes or until the prosciutto has crisped.
- Remove string and serve