Asparagus Wrapped in Prosciutto with Beurre Blanc

Total Time:
30 min
20 min
10 min

Yield: 6 servings

  • 1 large bunch asparagus (18 spears), trimmed
  • 6 thin slices prosciutto
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • Beurre Blanc, recipe follows*
  • *Cook's Note: The original Beurre Blanc recipe follows or try one of the variations included.
  • Beurre Blanc
  • 2 shallots, finely diced
  • 1/4 cup white wine vinegar
  • 1/4 cup dry white wine
  • 1/3 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup (2 sticks) cold unsalted butter, cut into small pieces
  • Beurre Blanc Variations, recipes follow
  • 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.

To make 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.

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    Asparagus Wrapped in Prosciutto

    Recipe courtesy of Robert Irvine