ASPARAGUS BUNDLES
makes 6 bundles
3 dozen stalks asparagus
1 T fresh lemon juice
3 slices very thin prosciutto*
2 T grated parmesan
1 T unsalted butter
salt and pepper
olive oil
7 half lemon slices
Preheat oven to 400 degrees. Fill a large pot with water add a teaspoon of salt and bring to a rapid boil. Wash and trim asparagus- being careful to break off the woody ends. Put the asparagus into the boiling water and par-boil for 1-2 minutes depending upon the thickness of the spears. Drain and quickly spray with cold water to stop the cooking until they are once again cool. Pat dry, and lay on paper towels.
Cut the Prosciutto in half the long ways. In a baking dish big enough to accommodate the bundles wipe a little olive oil over the bottom of the dish. Take six stalks, and wrap the middle of the stalk with the prosciutto and lay into the dish. Repeat with the others. Add lemon slices between the bundles. Melt the butter and lemon juice and carefully sprinkle over the lemons and bundles. Sprinkle with kosher salt and fresh ground pepper, and parmesan.
Bake uncovered for 5-6 minutes until cheese starts to melt.
* “Principe-San Daniele “is my choice for prosciutto