This was based on a recipe that Robert Irvine made on a Dinner Impossible episode.
He used breadsticks instead of asparagus spears, but I already had an appetizer using bread, so I went with asparagus.
BIG hit!
You can omit the white truffle oil, but I have some, so I did use it (love it!)
Proscuitto Truffle Butter Asparagus Spears
2 teaspoons chopped parsley leaves
2 teaspoons chopped chives
Salt and freshly ground white pepper
1/2 cup unsalted butter, softened (1 stick)
4 tablespoons white truffle oil
1 bunch fresh asparagus
1/4 cup grated Parmesan
1/2 pound prosciutto, thinly sliced
Cut tough ends off of asparagus. Steam asparagus for 10 minutes.
Mix parsley, chives, salt and white pepper with softened butter and truffle oil. Spread some butter mixture around the middle of each asparagus spear . Roll in Parmesan, then wrap a slice of prosciutto over the buttered and cheesed section of each spear, leaving the asparagus tip exposed and the end of the spear as a handle.
He used breadsticks instead of asparagus spears, but I already had an appetizer using bread, so I went with asparagus.
BIG hit!
You can omit the white truffle oil, but I have some, so I did use it (love it!)
Proscuitto Truffle Butter Asparagus Spears
2 teaspoons chopped parsley leaves
2 teaspoons chopped chives
Salt and freshly ground white pepper
1/2 cup unsalted butter, softened (1 stick)
4 tablespoons white truffle oil
1 bunch fresh asparagus
1/4 cup grated Parmesan
1/2 pound prosciutto, thinly sliced
Cut tough ends off of asparagus. Steam asparagus for 10 minutes.
Mix parsley, chives, salt and white pepper with softened butter and truffle oil. Spread some butter mixture around the middle of each asparagus spear . Roll in Parmesan, then wrap a slice of prosciutto over the buttered and cheesed section of each spear, leaving the asparagus tip exposed and the end of the spear as a handle.