INGREDIENTS (4 servings):
For asparagus:
20 asparagus stalks
1/2 teaspoon salt (or to taste)
1 tablespoon unsalted butter
For tomato sauce:
1 tablespoon unsalted butter
2 cloves garlic, sliced
1 can (15 ounces) diced
tomatoes
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground white or
black pepper
For cheese sauce:
1/3 cup heavy cream
1/2 cup grated Cheddar cheese
1 heaped teaspoon paprika
4 basil leaves
1/2 teaspoon salt (or to taste)
4 slices prosciutto
DIRECTIONS:
Cut 1 inch off asparagus ends
and discard.
Pour 4 cups water into large pot.
Add salt.
Add 1 tablespoon butter. Bring
to boil.
Add asparagus. Reduce heat to
medium. Cook 10 minutes.
Using tongs, carefully take
asparagus out of water.
Transfer to large plate.
Melt 1 tablespoon butter in
medium skilled.
Add sliced garlic. CLICK HERE
for instructions.
Cook garlic over medium heat 1
minute or until slightly golden.
Stir constantly.
Add tomatoes.
Add salt.
Add pepper.
Stir and bring just to boil. Take
off heat.
Prepare cheese sauce:
Stack basil leaves on top of
each other.
Slice into thin strips, crosswise.
Pour heavy cream into medium
pot.
Add cheese.
Add paprika.
Add basil.
Stir well.
Add salt.
Cook over medium heat just until
cheese melts, about 1 minute.
Take off the heat.
Place one slice of prosciutto on
cutting board. Place 5
asparagus stalks so that their
ends overlan prosciutto slightly
in the center.
Fold one half of prosciutto over
asparagus.
Fold the ends of prosciutto in
envelope manner.
Preheat oven to 350 degrees F.
Pour tomato sauce into
ungreased baking dish.
Place asparagus bunches on
top of tomato sauce.
Spoon cheese sauce over
asparagus, in the middle of
baking dish, avoiding prosciutto
and asparagus tips. Bake 10
minutes in preheated oven at
350 degrees F.
Serve immediately.
For asparagus:
20 asparagus stalks
1/2 teaspoon salt (or to taste)
1 tablespoon unsalted butter
For tomato sauce:
1 tablespoon unsalted butter
2 cloves garlic, sliced
1 can (15 ounces) diced
tomatoes
1/2 teaspoon salt (or to taste)
1/4 teaspoon ground white or
black pepper
For cheese sauce:
1/3 cup heavy cream
1/2 cup grated Cheddar cheese
1 heaped teaspoon paprika
4 basil leaves
1/2 teaspoon salt (or to taste)
4 slices prosciutto
DIRECTIONS:
Cut 1 inch off asparagus ends
and discard.
Pour 4 cups water into large pot.
Add salt.
Add 1 tablespoon butter. Bring
to boil.
Add asparagus. Reduce heat to
medium. Cook 10 minutes.
Using tongs, carefully take
asparagus out of water.
Transfer to large plate.
Melt 1 tablespoon butter in
medium skilled.
Add sliced garlic. CLICK HERE
for instructions.
Cook garlic over medium heat 1
minute or until slightly golden.
Stir constantly.
Add tomatoes.
Add salt.
Add pepper.
Stir and bring just to boil. Take
off heat.
Prepare cheese sauce:
Stack basil leaves on top of
each other.
Slice into thin strips, crosswise.
Pour heavy cream into medium
pot.
Add cheese.
Add paprika.
Add basil.
Stir well.
Add salt.
Cook over medium heat just until
cheese melts, about 1 minute.
Take off the heat.
Place one slice of prosciutto on
cutting board. Place 5
asparagus stalks so that their
ends overlan prosciutto slightly
in the center.
Fold one half of prosciutto over
asparagus.
Fold the ends of prosciutto in
envelope manner.
Preheat oven to 350 degrees F.
Pour tomato sauce into
ungreased baking dish.
Place asparagus bunches on
top of tomato sauce.
Spoon cheese sauce over
asparagus, in the middle of
baking dish, avoiding prosciutto
and asparagus tips. Bake 10
minutes in preheated oven at
350 degrees F.
Serve immediately.
This elegant and tasty dish is ideal for a
holiday meal.
holiday meal.
Prosciutto Asparagus
Adapted from
Culinaria Germany
