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.