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Prosciutto-Wrapped Truffle Asparagus recipe from ChefSarahElizabeth.com

Current Status: hopped up on coffee, knocking things out of the park, eating every piece of cheese and cured meat within 20 yards of myself. I don’t know what’s gotten into me this morning, but I have been a super productive busy little bee.

We had a late start today, but still managed to make it to school on time (even a little early). Then Abby promptly ditched me! I sent that hysterical crying face emoji to my hubby and my bestie because newly-7-year-old Abby is just too grown up and independent! Our school drop off routine is this: Katie, Abby, and I all walk together to Katie’s preschool class, sign her in, then do a long and silly goodbye which usually includes a group hug and being bombarded by Katie’s adorable preschool buddies. Then Abby and I walk to her classroom where we hang up her backpack. About half the time she opts to go into her mom’s classroom and hang out there. The other half of the time Abby wants me to go sit at the playground with her. We sit and chat, and are joined by anywhere from 2-7 other little 1st grade girls who are totally pre-teens already. We all giggle and act silly. Then the bell rings and Abby gives me a goodbye hug and kiss. I love these morning routines so much. Especially the part where Abby wants me to hang out with her and her friends. I think she might actually like me!

Prosciutto-Wrapped Truffle Asparagus recipe from ChefSarahElizabeth.com

This morning, though, this morning was different. We were about 15 steps away from Katie’s classroom when Abby looked up at me oh so sweetly and asked if she could walk the rest of the way to her classroom by herself. Herself! All on her own! Whaaaat?! Of course I told her yes because I am always working for that step-mom-of-the-year award, but I told her she had to give me the biggest hug and kiss ever first. She happily obliged and then ran off to join a fried she had seen walking in. I continued with the normal signing Katie in, and then Katie asked if she could go play instead of walking me to the gate! Heart totally broken. Katie went outside and played while I signed her in and put her backpack away. She came running up to me as I was walking to the gate, jumped in my arms, and stayed there for the remainder of the short walk. We proceeded with our usual silly goodbyes. I then tiptoed towards the 1st grade playground and peeked around a corner to see Abby happily skipping with her friends. Sigh. Too big, too fast.

So anyway, now I am hopped up on coffee as I said earlier. This has been an incredibly productive morning of stuffing my face with cheese and meat. Prosciutto is my all time favorite cured meat. If there is a party, there will be a cheese platter, and if there is a cheese platter, there will be prosciutto. When planning our wedding menu, cheese platters were the first thing on the list. The second thing on the list? Prosciutto-Wrapped Truffle Asparagus. Yes! Perfect cured prosciutto, wrapped around a bundle of asparagus, sprinkled with sea salt, then baked to crispy amazingness and drizzled with black truffle oil. Oh my. Yes oh yes. This is perfect fancy party food and was gobbled up in seconds at our wedding.

Prosciutto-Wrapped Truffle Asparagus recipe from ChefSarahElizabeth.com

If you don’t want to turn on the oven during the hot summer months, just throw these beautiful bundles on the grill! (As you see in the photo above, you can definitely do this with green beans when asparagus is not in season!) I made a ton of these to shoot the photos you see here. There were too many for David and I to finish on our own. So I refrigerated them, then the next day I chopped them into bite-sized pieces, and tossed them with pasta shells and melty brie. Yeah I did! And you should, too. Choice. What is your favorite party appetizer?

Yields 6

Prosciutto-Wrapped Truffle Asparagus
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Ingredients

  • 1 pound asparagus (or green beans)
  • 6-8 slices prosciutto
  • sea salt
  • truffle oil

Instructions

  1. Wash the asparagus, dry well, and chop off the the thick and fibrous ends.
  2. Gather about 5 pieces of asparagus and wrap a slice of prosciutto around them. Repeat with remaining asparagus and prosciutto. Place seam side down on a baking sheet, and sprinkle with salt.
  3. Turn the oven on to broil, and cook the asparagus bundles until the prosciutto is crisp and the asparagus is cooked, about 5-7 minutes. (alternately, place these on the grill for 5-7 minutes, turning once.)
  4. Remove from the oven and drizzle with truffle oil.
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http://chefsarahelizabeth.com/2015/05/28/prosciutto-wrapped-truffle-asparagus-recipe/

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