Baked Asparagus Wraps

It’s asparagus season and this recipe makes a wonderful
seasonal side dish with any entrée or can be made into
smaller bundles to be enjoyed as a delicious appetizer!

24 asparagus spears, small to medium thickness
Coarse salt
4 thin slices of prosciutto
4 fresh mozzarella cheese slice
1 T. unsalted butter, cut into bits

Trim off tough ends of asparagus.  Soak in cold water for 15 minutes.

Preheat oven to 375º.  Butter a 9” square baking dish. 

Fill 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.

Lay 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 paprika.

Bake until cheese melts, about 10 minutes.  Transfer to warm platter or individual plates and serve immediately.

~ Be careful not to overcook the asparagus.  It can be steamed if you prefer

            ~ If using pencil-thin asparagus, you will need larger number of spears and less cook time.

Enjoy!