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Asparagus alla Parmigiana con Prosciutto

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Asparagus alla Parmigiana con Prosciutto

Asparagus alla Parmigiana con Prosciutto

5 from 1 vote
Course Side Dish
Cuisine Italian
Servings 4 people

Ingredients
  

  • 12 asparagus spears remove dry end stems
  • 6 slices paper thin prosciutto cut in half lengthwise
  • 2 tablespoons Secolari Lemon Olive Oil (add an extra tablespoon if desired)
  • Secolari Black Truffle Sea Salt
  • freshly ground black pepper
  • grated parmesan cheese
  • Shredded gruyere or Fontina cheese
  • Secolari Balsamic
  • 6 eggs separated

Instructions
 

  • Blanch the asparagus in hot salted water for about 2-3 minutes. Strain well.
  • Wrap each spear in one piece of prosciutto toward the middle of the spear.
  • In a large skillet, add the oil; cook each asparagus spear until the prosciutto is crispy.
  • Place all in a baking dish and cover with cheeses and black pepper.
  • Bake until the cheese has melted and golden on top
  • Sprinkle black truffle sea salt on top.
  • Serve warm with a drizzle of balsamic.

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