Ingredients
12 Asparagus spears
12 slices of prosciutto
1 tablespoons unsalted butter
1/4 cup balsamic vinegar
fleur de sel to taste
Optional ingredient: chevre
Preparation
Cook asparagus spears in large saucepan of boiling water until just crisp-tender, about 4 minutes. Drain.
While asparagus is cooking add balsamic vinegar to a skillet and simmer until reduced to about 1/8 cup. Keep warm.
When asparagus is ready, lay the individual slices of prosciutto out and lay 3 asparagus spears across the middle at a 90 degree angle.
Roll the prosciutto around the asparagus tightly to form 4 little bundles.
Place the wrapped spears in a skillet on medium-high heat. Cook until prosciutto is crisp and browned. 3-5 minutes.
Remove balsamic reduction from heat and whisk in tablespoon butter until melted.
Drizzle over aspargus spears. Serve.
For a more decadent version, sprinkle chevre over the spears before wrapping in prosciutto.
