Steamed Asparagus Rolled in Prosciutto

By Anthony Chiffolo • May 8, 2011 • 0 Comments

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Author Notes: It’s not just the presentation! Here is a recipe from "Cooking with the Movies: Meals on Reels" (for the film "Mostly Martha"). - Anthony Chiffolo

Serves 12

36 spears asparagus, trimmed
12 pieces prosciutto
1/2 cup unsalted butter, softened
1/2 cup truffles or porcini mushrooms, minced
1 teaspoon black pepper, freshly ground

Steam the asparagus for about 5 minutes, until al dente (do not overcook).
Combine the butter with the mushrooms and pepper.
Wrap 3 stalks each in a slice of prosciutto spread with mushroom butter. Arrange in a circular fashion on a plate for serving.