Great ‘make-it-ahead’ recipe for a special dinner. Can be assembled in advance and refrigerated up to 12 hours. Bake before serving.
2 lbs thin asparagus, bottom thirds discarded
6 slices of Italian prosciutto
Good olive oil
2 Tablespoons white truffle butter (can find at Whole Foods)
Fleur de sel (a specialty salt) & ground black pepper
2 oz. grated gruyere cheese
Preheat oven to 400 degrees– if cooking immediately after prepping.
Fill a large pot with water, add 1 tablespoon salt, and bring to a boil.
Set aside a bowl of ice water for later.
Place asparagus in boring water and cook 2 minutes. Drain the asparagus and immediately place in ice water to help bring out the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry.
Gather 6-8 asparagus into a bundle with the tips together. Cut the bottom third of asparagus end off (not the tips). Wrap a slice of prosciutto around the middle and place seam side down in a rectangular baking dish that has been brushed with olive oil– large enough to hold bundles in one layer.
Repeat to make 6 bundles, arranging side by side, with the tips facing the same direction.
In a small saucepan or in microwave melt the white truffle butter. Drizzle over the bundles. Sprinkle with 3/4 teaspoon fleur de see, 1/2 teaspoon pepper, and the Gruyere cheese. Bake for 12-15 minutes, until cheese melts and butter is sizzling. Serve hot.