Name: Asparagus alla Parmigiana con Prosciutto
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)

Asparagus alla Parmigiana con Prosciutto

5 from 1 vote

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Course Side Dish

Cuisine Italian

Servings 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.