Prosciutto-Wrapped Asparagus with Truffle ButterRomulo Yanes
Requiring just a few ingredients and minimal cooking, this hors d'oeuvre is the epitome of elegant simplicity.
Recipe information
Total Time
40 min
Yield
Makes 18 to 20 hors d'oeuvres
Ingredients
1 lb medium asparagus (18 to 20)
1/2 teaspoon white-truffle oil
2 tablespoons unsalted butter, softened
9 or 10 large thin slices prosciutto (1/3 lb)
Preparation
Step 1
Prepare a large bowl of ice and cold water. Trim asparagus to 5 inches long, then steam in a steamer over boiling water until crisp-tender, about 4 minutes. Transfer to cold water to stop cooking. Drain and pat dry. Season with salt.
Step 2
Stir oil into butter until incorporated.
Step 3
Cut prosciutto slices into roughly 3- by 3-inch pieces, then thinly coat with truffle butter and place an asparagus stalk at one edge. Roll up, leaving tip and end visible. Repeat with remaining asparagus and prosciutto.
