Ingredients
20 stalks asparagus
4 slices prosciutto fat removed
4 unsalted butter Pats
freshly ground pepper
Parmesan cup Grated Reggiano, freshly grated
1 lemon quartered
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Compact sous vide circulator with app — Bluetooth control, 1100W
Record your recipes and experiments — organized cooking journal
Curing salt #2 for long dry-cured meats — salami, prosciutto
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Tall pot with basket — steam asparagus upright, blanch pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Compact sous vide circulator with app — Bluetooth control, 1100W
Record your recipes and experiments — organized cooking journal
Curing salt #2 for long dry-cured meats — salami, prosciutto
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cut off tough ends of asparagus; cover asparagus with water in a skillet; bring to a boil and cook until tender but still firm (3-4 minutes). Drain well. Divide asparagus into 4 bundles of 3 stalks each; wrap prosciutto slice around center of bundle. Place the 4 bundles into oven-proof dish; dot with butter; season with pepper, and sprinkle with parmesan cheese. Place in the oven to brown the cheese (4-5 minutes). Serve with lemon wedge.