Asparagus Wrapped in Prosciutto with Beurre Blanc

Name: Asparagus Wrapped in Prosciutto with Beurre Blanc
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 59 milliliters dry white wine; 79 milliliters heavy cream; 6 servings Beurre Blanc Variations, recipes follow; 0 teaspoons salt; 2 shallots, finely diced; 237 milliliters (2 sticks) cold unsalted butter, cut into small pieces; 59 milliliters white wine vinegar

You can never have too many side dish recipes, so give Asparagus Wrapped in Prosciutto with Beurre Blanc Head to the store and pick up pepper, shallots, heavy cream, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Remove the woody ends of the asparagus spears trimming the spears to the same length.

Ingredients you will need

Asparagus

Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed.

Ingredients you will need

Prosciutto

Asparagus

Wrap

Drizzle the bundles with olive oil.

Ingredients you will need

Olive Oil

Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp.

Ingredients you will need

Prosciutto

Asparagus

Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.

Ingredients you will need

Beurre Blanc

Prosciutto

Asparagus

Bring the shallots, vinegar, and wine to a boil in a heavy-bottomed saucepan until the liquid is reduced to 2 tablespoons, about 5 minutes.

Ingredients you will need

Shallot

Vinegar

Wine

Equipment you will use

Sauce Pan

Add the cream, salt, and pepper and bring to a boil for 1 minute. Reduce the heat to low and whisk in a few tablespoons butter. Continue to whisk and add a few pieces at a time of the remaining butter. Wait until each addition is incorporated before adding more butter. The sauce should remain warm, but never hot or the sauce will break.

Ingredients you will need

Butter

Pepper

Cream

Sauce

Salt

Equipment you will use

Whisk

Remove the sauce from the heat and season with salt, and pepper, to taste. If desired, strain the sauce through a sieve to remove the shallot. Discard the shallot.

Ingredients you will need

Shallot

Pepper

Sauce

Salt

Equipment you will use

Sieve

Serve the sauce immediately.

Ingredients you will need

Sauce

Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar.

Ingredients you will need

White Wine Vinegar

Red Wine Vinegar

White Wine

Red Wine

Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest.

Ingredients you will need

Vinegar

Citron