Ingredients
- 12 rosemary remove dry end stems
- 6 slices Secolari Rosemary Olive Oil 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 large sage leaves separated
Servings: people
Units:
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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