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Asparagus, Mozzarella And Prosciutto Bundles

By Chef John Ash

Paired with The Cutrer Chardonnay, the mozzarella and prosciutto bring out the subtle flavors in the asparagus.

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    Serves 4

    Total Time 1 hour

    Prep Time 15 mins

    Difficulty Level Medium


    16 nice spears of asparagus (not pencil thin), tough bottoms discarded

    4 ounce ball of fresh mozzarella sliced into 4 rounds

    Salt and freshly ground pepper

    8 paper thin slices of prosciutto

    4 tbsps extra virgin olive oil

    1 tbsps white wine or champagne vinegar

    Finely slivered fried leeks if desired


    1. Blanch the asparagus in boiling salted water until crisp tender, about 2 minutes.

    2. Immediately run under cold water to stop the cooking and set the green color.

    3. Place a slice of mozzarella on top of two spears of asparagus. Season with salt and pepper.

    4. Top with two more spears then wrap the asparagus with the prosciutto so the mozzarella is enclosed. You’ll need two slices of prosciutto for each bundle.

    5. Heat 2 tablespoons olive oil in a sauté pan (preferably non-stick). Sauté the bundles on all sides until prosciutto has crisped and mozzarella begins to ooze. Place a bundle on 4 warm plates.

    6. Whisk remaining olive oil and vinegar together seasoning to your taste with salt and pepper with vinegar and drizzle over. Top with some thinly sliced fried leeks, optional.

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