Asparagus & Prosciutto Rolls
I recently made this asparagus side dish for friends, Thea Berkhout and Paul Breitman. The dish was easy to make, and had great depth of flavor with the prosciutto and provolone cheese. This dish was inspired by a Soprano’s Cookbook recipe.
1 Bunch Asparagus, Trimmed
6 Slices Prosciutto,
3 Slices Provolone, Sliced in Half
2 Tbsp. Melted Butter
Salt & Pepper to Taste
In a large pan, bring salted water to a boil and add the trimmed asparagus. Boil for approx. 3 minutes, until the asparagus are partially tender. Drain the asparagus. Make 6 bundles of asparagus (approx. 3-4 pieces of asparagus per bundle). Wrap the prosciutto around the middle of each bundle, then layer ½ slice of each provolone on top of each bundle. Brush the melted butter over the asparagus bundles, then drizzle with salt and pepper to taste. Place the asparagus wraps on a baking dish, and bake in a preheated 350 degree oven for approx. 15 minutes. Serve warm.