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Recipe

Prosciutto Wrapped Asparagus With Sauteed Morels

  • Yield: 4 servings

Ingredients

  • 1 large bunch of asparagus, woody ends trimmed
  • 6 ounces thinly sliced prosciutto
  • 2 tablespoons unsalted butter
  • 1 teaspoon minced garlic
  • 8 ounces fresh morel, or chanterelle mushrooms, stems trimmed, rinsed and patted dry
  • 1 tablespoon fresh minced tarragon

Directions

  • Have a saucepan of salted water at a boil.
  • Place the asparagus in the water and blanch until just fork tender, yet still firm, 4 - 6 minutes.
  • In a skillet, melt the butter over medium-high heat. Add the mushrooms, and sauté until soft and they start to give off their liquid, about 4 minutes. Add the garlic and cook for 1 minute. Remove from the heat and stir in the tarragon.
  • Remove the asparagus from the water and dry on paper towels. Wrap one or two asparagus stalks with a thin prosciutto slice and set aside.
  • Place on a serving platter and spoon the warm mushrooms over the top. Serve.