Provided by Kelsey Nixon
Time 30m
Yield Yield: 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Remove the woody ends of the asparagus spears trimming the spears to the same length.
- Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed. Drizzle the bundles with olive oil.
- Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp.
- Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.
- 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.
- 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.
- 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. Serve the sauce immediately.
- Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar.
- 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.
- Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger.
- Saffron: Add a pinch saffron threads to the reduction.
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Amanat Ali
[email protected]I don't have the ingredients for this recipe.
Iroriana Reid
[email protected]This recipe is too complicated for me.
Olayinka Akinrinmade
[email protected]I'm not sure what I did wrong, but my asparagus turned out mushy.
ShadowSnyper
[email protected]This dish is perfect for a special occasion.
Oga Eka
[email protected]I love that this dish is so versatile. You can serve it as an appetizer, main course, or side dish.
Neema Dolmaa
[email protected]This recipe is a great way to use up leftover asparagus.
Aarif Majidy
[email protected]I've made this dish several times now and it's always a crowd-pleaser.
Koketso Gokowa
[email protected]This dish was a hit at my dinner party! Everyone loved it.
Santosh
[email protected]I'm not a fan of beurre blanc, but the asparagus and prosciutto were delicious.
Raja ale magar
[email protected]The asparagus was a bit undercooked for my taste, but the prosciutto and beurre blanc were perfect.
jackei Yt
[email protected]This recipe is a keeper! I'll definitely be making it again.
Zendaiya
[email protected]I thought the prosciutto was a bit too salty for my taste, but overall the dish was good.
Tman Tharollo
[email protected]The asparagus wrapped in prosciutto was a bit tough, but the beurre blanc was delicious.
Nomvula Qwabe
[email protected]This dish is so easy to make, yet it looks and tastes like it came from a fancy restaurant.
Siqi Dar
[email protected]I'm not usually a fan of asparagus, but this recipe changed my mind. The prosciutto and beurre blanc really elevate the flavor of the asparagus.
ALBERT HARGROVE
[email protected]This asparagus wrapped in prosciutto with beurre blanc was an absolute delight! The asparagus was perfectly cooked, still slightly crunchy but tender, and the prosciutto added a nice salty and smoky flavor. The beurre blanc was smooth and creamy, wit