Simple pleasures. I am always searching for easy antipasto for my dinner parties and this easy prosciutto-wrapped asparagus does the trick. Easy to prepare ahead of time and delicious to eat. I happened to have some balsamic reduction on hand which I drizzled across the top which balanced nicely with the saltiness of the prosciutto. Enjoy….
Prosciutto-wrapped Asparagus with Balsamic Reduction
24 thin asparagus spears
2 ounces of goat cheese, softened
1 tablespoon chopped fresh basil
Freshly ground pepper
2 ounces thinly sliced prosciutto
2 cups balsamic vinegar
1/4 cup sliced almonds, toasted
1. In a large pan, bring 3 quarts of water to a boil. Add asparagus and allow to blanch only until crisp tender – about 2 minutes. Drain asparagus and add to a ice water bath to stop the cooking. Once cool, dry asparagus.
2. Make balsamic reduction: Place balsamic vinegar in a small heavy saucepan. Simmer on low until thick and coats the back of a spoon; about 20 mins. Allow to cool. (Save any extra balsamic reduction in the refrigerator for another use!)
2. Using a fork, mix softened goat cheese with chopped basil. Add salt and freshly ground pepper to taste.
3. Lay slice of prosciutto on cutting board. Trim if required. Spread with goat cheese. Lay 1 asparagus spear at the end of the slice and roll jelly-roll style around the asparagus spear. Do not cover tip (see photo above).
4. Lay spears decoratively on a plate. (Can be made to this point 1 day prior. Refrigerate. Allow to come to room temperature before continuing.)
5. Drizzle with the balsamic reduction and toasted almond slices.