Cooking

Asparagus with Mozzarella and Prosicutto

The Best Asparagus Ever

I have to believe that most kids would not shun the melted cheese.

I have to believe that most kids would not shun the melted cheese.

There are no photos of this recipe. Want to know why? Because it doesn’t last long enough to photograph.*

I got this recipe from my friend Andrea who served it to me in London. I came home and immediately had to attempt it because I knew that there could be no combination of foods that The Husband would like more.

Honestly, with the cheese and ham, this could really be a meal unto itself. I, however, served it with tortellini that weren’t nearly as enthusiastically received.

Can you do it with less cheese? Yes, absolutely. But be aware that it requires a fairly significant amount of cheese to keep everything stuck together for presentation purposes. And besides, I consider this to be a total special occasion dish. If you’re going to do it, go all the way. However, if you use too much mozzarella, it won’t melt enough to give it that ooey-gooey deliciousness that’s such a contrast to the crisp prosciutto and the grassy crunch of the asparagus.**

Ingredients

  • Asparagus, 4 stalks per serving, washed and trimmed
  • Mozzarella, cut into pieces that are roughly 2 inches (5 cm) square and 1/4 inch (1/2 cm) thick
  • Prosciutto, two slices per serving
  • Olive or grapeseed oil, for sauteeing
* Photo on the 4th attempt! The trick: photographing it raw before anyone can nibble.

* Photo on the 4th attempt! The trick: photographing it raw before anyone can nibble.

Instructions

Blanch the asparagus by boiling it for two minutes and then rinsing in cold water. Drain.

Lay one slice of prosciutto on a cutting board. In the middle of the ham, layer two stalks of asparagus, one piece of mozzarella and two more stalks of asparagus.

Wrap the prosciutto around the cheese and asparagus, so both ends are at the top of the parcel. Lay another piece of prosciutto down so that the middle of this slice is centered on top of the overlapped first layer. Flip the parcel over and wrap the edges around.

Heat the oil in a skillet over medium-high heat. Add the parcels. Sear until the prosciutto gets crispy. Flip. Repeat until prosciutto is crispy on the second side and the mozzarella is melting. Need a little extra melt? Add a tablespoon of water to the pan, cover and let the steam do its thing.

Plate. Attempt a photograph but realize that the food has already been half-eaten.

Results

Adults love it. Adore it, really.

The Tiny Kitchen Assistant passed in spite of the use of ham. “I’m sorry, but it’s just too… cheesy.” Who is this child, and are we really related?

** A quick Google search reveals that you can also do this in the broiler. I’ll be trying that next time! 

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