Asparagi con Prosciutto















Recipe of the Month

Asparagi con Prosciutto
(Asparagus with Prosciutto)

This appetizer makes use of the white asparagus from Tavagnacco, as well as the famed prosciutto di San Daniele. Green asparagus may be used if white is not available; any aged cheese such as Parmigiano-Reggiano may be substituted for the Montasio stagionato.

1 pound white asparagus, tough ends trimmed
4 ounces prosciutto di San Daniele, thinly sliced
2 tablespoons olive oil
1 tablespoon grated Montasio stagionato

Peel the asparagus, starting 1-1/2 inches from the top and running the length of the spear. Place a steamer rack inside a large pot; fill with 1 inch of water. Place the asparagus on the rack. Bring to a boil over high heat; cover and steam until just tender, about 5 minutes.

Preheat oven to 350°F. Divide the asparagus into six piles. Wrap each bundle of asparagus with one or two slices of prosciutto; place in a greased baking dish. Drizzle with the olive oil and sprinkle with the Montasio cheese. Bake until the cheese melts, about 15 minutes.

Serves 6.