Asparagus & Prosciutto Variations

February 13, 2009 12:59 PM

Best way to prepare Asparagus w/Prosciutto (or other suggestions in the same vein)?

I've been googling around and I've seen a few variations of the asparagus & prosciutto appetizer/side. The basics look like this ::

1 - Blanch & Ice Bath asparagus (1-2 minutes)
2 - Wrap with Prosciutto
3 - Bake 400 degrees for 10-15 mins

Here are the variations I've seen ::

Step 1 is sometimes left out
Step 2 sometimes includes a direction to spread a creamy cheese on the prosciutto first, with several suggestions (Boursin, Neufchatel, etc)
Step 3 is sometimes left out

Either Step 1 or step 3 must be present. (no raw asparagus)

I'm curious as to how the hive-mind approaches their asparagus & prosciutto? Or if the hive-mind has other suggestions about how best to prepare something like this?

I'd also like to know whether (should I decide to include all 3 steps) I can blanch & wrap, then refrigerate 24hrs or so before baking.

posted by jpziller to Food & Drink (7 answers total)

I often make this dish by Pierre Franey, from Cuisine Rapide, but substitute asparagus or green beans instead of zucchini.
posted by TDIpod at 1:12 PM on February 13, 2009

Best answer: Sure, you can cook the asparagus ahead. No noticeable loss in quality.

But I suggest a slightly different approach - roast raw asparagus first, on its own, with olive oil and s&p, in a hot hot hot (475-500 degree) oven until it is tender and fringed with deep caramelization at the tips. Then wrap in paper-thin slices of cool prosciutto; top with a few scattered shavings of Parmigiano-Reggiano.

Makes the classic a lot more compelling - the asparagus becomes properly delicious on its own, deeply nutty-sweet, with an interesting contrast between temperatures and textures.
posted by peachfuzz at 1:20 PM on February 13, 2009

Doing step 1 should reduce the amount of time needed for step 3 and give you a more consistent "doneness" result. I think if you've already blanched the asparagus, you only need 5 minutes in the oven. The point of blanching followed by ice bath is to preserve the crispness and bright green color and reduce cooking time prior to service.

If you want to break up the steps, I think you should do step 1 the day before and save steps 2 and 3 for the next day. Prosciutto's flavor is best if it's used fresh so you should wrap the asparagus and broil the next day just before serving.

Cheese in step 2 would be an interesting variation. What about doing half with cheese and half without so you and your guests can enjoy both?
posted by junesix at 1:23 PM on February 13, 2009

I personally would skip step 3. As peachfuzz mentions above, the contrast in the textures and temperatures is nice. Because the asparagus itself is crunchy, the prosciutto is cold, slightly creamy and melts in your mouth.

I also think that cheese is not necessary with this.

On a side note --- one of my all time favorite appetizers is stuffed dates (parmesan, manchego) wrapped in prosciutto. In this dish the prosciutto is crunchy and on the inside the date and cheese are mushy and gooey.
posted by hazyspring at 1:27 PM on February 13, 2009

I'm not a fan of the prosciutto being cold. Once you wrap it around the asparagus you have sort of warm prosciutto with chilly spots. Maybe I'm just doing it wrong.

Like peachfuzz, I roast the asparagus separately. While the oven is doing that work, I slightly brown the prosciutto. Then I assembly and serve.
posted by 26.2 at 2:01 PM on February 13, 2009

My husband puts slices of lemon when he bakes the asparasciuttos and it is really good.
posted by mckenney at 2:59 PM on February 13, 2009

peachfuzz's recipe is the way to go. Cooking prosciutto often makes it leathery, and I think in this recipe it should be meltingly tender to contrast with the toothyness of the roasted asparagus. Cheese of any sort is definitely overkill. Boursin and prosciutto? Blasphemy.
posted by oneirodynia at 4:09 PM on February 13, 2009