asparagus spears, small to medium thickness
4 thin slices of prosciutto
4 fresh mozzarella cheese slice
1 T. unsalted butter, cut into bits
off tough ends of asparagus. Soak in
cold water for 15 minutes.
oven to 375º. Butter a 9” square baking
large saucepan ¾ full of water. Add 1
tsp. coarse salt and bring to boil. Add
asparagus spears and reduce heat to medium.
Simmer until spears just begin to bend at stem end, approx. 5
minutes. The timing will depend on the
thickness of the asparagus. Transfer
asparagus to a bowl of ice water to stop cooking. Transfer to platter and pat dry.
prosciutto slices flat. Divide the
asparagus into four equal bunches.
Center bunches across one end of each slice of prosciutto and roll
tightly to form four neat bundles. Place
the bundles in the prepared buttered dish.
Lay slices of mozzarella on top of prosciutto in center of each
bundle. Dot the ends and tips of
asparagus with butter. Sprinkle with
until cheese melts, about 10 minutes.
Transfer to warm platter or individual plates and serve immediately.