Recipe courtesy of Kelsey Nixon
Episode: Sauces
Asparagus Wrapped in Prosciutto with Beurre Blanc
Total:
30 min
Active:
20 min
Yield:
Yield: 6 servings
Level:
Easy
Total:
30 min
Active:
20 min
Yield:
Yield: 6 servings
Level:
Easy

Ingredients

Beurre Blanc

Directions

Preheat the oven to 400 degrees F.

Remove the woody ends of the asparagus spears trimming the spears to the same length. 

Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed. Drizzle the bundles with olive oil. 

Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp. 

Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.

Beurre Blanc

Bring the shallots, vinegar, and wine to a boil in a heavy-bottomed saucepan until the liquid is reduced to 2 tablespoons, about 5 minutes.

Add the cream, salt, and pepper and bring to a boil for 1 minute. Reduce the heat to low and whisk in a few tablespoons butter. Continue to whisk and add a few pieces at a time of the remaining butter. Wait until each addition is incorporated before adding more butter. The sauce should remain warm, but never hot or the sauce will break. 

Remove the sauce from the heat and season with salt, and pepper, to taste. If desired, strain the sauce through a sieve to remove the shallot. Discard the shallot. Serve the sauce immediately.

Beurre Blanc Variations:

Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar.

Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest. 

Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger.

Saffron: Add a pinch saffron threads to the reduction.

Cook's Note

The original Beurre Blanc recipe follows or try one of the variations included. Beurre Blanc Variations: Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar. Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest. Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger. Saffron: Add a pinch saffron threads to the reduction.

Categories:

IDEAS YOU'LL LOVE

Asparagus Soup with Herbed Goat Cheese

Recipe courtesy of Giada De Laurentiis

Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree

Recipe courtesy of Brad Sorenson

Asparagus Wrapped with Prosciutto

Recipe courtesy of George Duran

Prosciutto Wrapped Asparagus

Recipe courtesy of The Neelys

Asparagus Wrapped in Prosciutto

Recipe courtesy of Robert Irvine

Asparagus Wrapped Prosciutto

Roasted Asparagus Wrapped in Prosciutto

Recipe courtesy of Giada De Laurentiis

Prosciutto-Wrapped Pork Tenderloin, Peach Chutney and Asparagus

Recipe courtesy of Anne Burrell

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking