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.
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
Blanch the asparagus in boiling salted water until crisp tender, about 2 minutes.
Immediately run under cold water to stop the cooking and set the green color.
Place a slice of mozzarella on top of two spears of asparagus. Season with salt and pepper.
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.
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.
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.