Asparagus and Proscuitto Bundles

An easy appetizer or side dish recipe from Ina Garten's Make it Ahead cookbook. It was nice that I could prep this in the morning and just pop it in the oven before dinner!

Modified so that my daughters with dairy allergies could eat it. I substituted olive oil for truffle butter and omitted the Gruyere cheese. Bundled 4 asparagus together with 1 prosciutto slice. Baked for 12 min.

Also did a short cut version and did not blank for 2 min in hot water. I just bundled 4 asparagus with a slice of prosciutto. I drizzled with olive oil and added salt and pepper. I then baked this at 400 degrees for 14-15 min. 

Asparagus and Prosciutto Bundles (~from Ina Garten's Make it Ahead cookbook)

Ingredients:

Kosher salt

2 pounds medium-size asparagus, bottom thirds discarded

6 slices of Italian prosciutto

Good olive oil

2 tablespoons white truffle butter

Fleur de sel and freshly ground black pepper

2 ounces grated Gruyère cheese

Directions:

1. Preheat the oven to 400 degrees.
2. Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. If the asparagus are thick, peel them halfway up the stalk with a vegetable peeler. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry.
3. Gather 6 to 8 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 6 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with 1½ tablespoons of olive oil. Place the bundles seam side down in the baking dish, arranged side by side, with the tips facing the same way. In a small saucepan, heat the truffle butter and 1½ tablespoons of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with ¾ teaspoon fleur de sel, ½ teaspoon pepper, and the Gruyère and bake for 12 to 15 minutes, until the butter is sizzling and the cheese melts and starts to brown. Serve hot.