Food Network: Asparagus Wrapped with Prosciutto

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Asparagus Wrapped with Prosciutto
Recipe courtesy George Duran

Ingredients
1 cup balsamic vinegar
Salt
12 asparagus spears
12 thin slices prosciutto
Extra-virgin olive oil, to serve
Freshly ground black pepper
Fleur de sel

Instructions
Pour the vinegar into a small pot and bring it to a
boil over high heat. Turn the heat to medium low and reduce the vinegar by about

1/4, or until it is thick. Let cool.

Put a pot of salted water over high heat. Trim the asparagus spears to that they
are all the same length. Peel the bottom half of the spears with a vegetable
peeler. Tie the asparagus together into a bundle using kitchen string. When the
water is boiling, lower the asparagus into the pot and cook until just tender,
about 3 minutes. Plunge the asparagus into a bowl of ice water to stop the
cooking. When it is completely cold, remove the spears and lay them out onto a
rack to dry.

Roll a slice of prosciutto around each asparagus spear. Arrange them on a platter
and drizzle over some olive oil. Sprinkle with some pepper and salt. Finally,
dribble on some of the reduced balsamic vinegar. Serve immediately.