Asparagus Wrapped in Prosciutto

Asparagus Wrapped in Prosciutto

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Ingredients

  • 12 thin spears asparagus, tough ends removed
  • 6 slices prosciutto
  • 4 ounces chèvre cheese
  • 1/4 cup cream cheese, softened
  • Salt and pepper, to taste
  • 12 whole basil leaves
  • 12 slices roasted piquillo or sweet red peppers, drained well

White Truffle Vinaigrette

  • 1/4 cup aged sherry wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon white truffle oil
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon ground mustard
  • 1 teaspoon thyme
  • Freshly ground black pepper, to taste

Directions

Blanche asparagus in salted boiling water until just tender but still bright green, 1 to 3 minutes. Refresh in ice water and drain.

Lay each sheet of prosciutto out on a work surface. Mix chèvre and cream cheese together and divide it into six portions. Press a layer of cheese at one end of each slice of prosciutto and sprinkle with coarsely ground pepper. Lay a basil leaf and slice of piquillo pepper on top of cheese. Place two asparagus spears crosswise on top of the peppers. Wrap prosciutto into a tight cylinder around the filling.

Chill the rolls for 10 to 15 minutes (or up to 2 hours) and then cut each in half on the diagonal, arranging them on a plate. Serve with White Truffle Vinaigrette.

White Truffle Vinaigrette

Combine all ingredients and blend well. Serve at room temperature.