Asparagi al Prosciutto -- Asparagus with Prosciutto
This is a specialty of Parma, the Emilian city that has given us both prosciutto dolce and Parmigiano. It's drawn from Alessandro Molinari Pradelli's La Cucina dell'Emilia Romagna, and will serve 6:
- 2 1/2 pounds (1.2 k) asparagus
- 12 slices prosciutto di Parma
- 1/3 cup unsalted butter
- 1 1/4 cups freshly grated Parmigiano
Wash the asparagus, tie the bunches together and trim the ends so the stalks are all the same length. Then boil the bunches, standing upright, in about three inches of lightly salted water until the tips droop, 5-8 minutes.
While the asparagus is cooking, take an oven-proof serving dish, melt half the butter in it, and dust it with half the grated cheese. Also, preheat your oven to 360 F (180C).
Drain them and divide them into groups of 2-3. Wrap the groups in the slices of prosciutto, leaving the tips free, and put them into the oven proof dish. Dot the bunches with the remaining butter, sprinkle them with cheese, and bake them for 6-8 minutes.
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