Serves 6
- 1 to 1 1/2 pounds asparagus (about 40 pieces), ends trimmed, and peeled
- About 8 thin slices of prosciutto (about 1/4 pound, including extra for great snacking)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- Freshley ground pepper to taste
- 1/4 cup freshly grated Parmesan cheese
- 1 lemon cut into wedges
Bring a large skillet of water to boil over high heat. Add the asparagus and cook, covered, for 2 minutes. Immediately drain and rinse under very cold running water until the asparagus are cold. Drain again.
Position a rack in the middle of the oven and preheat to 400 degrees Fahrenheit.
Gather 4 to 5 asparagus spears that are of about the same thickness and line them up; trim the ends so they are the same length. Place a strip of prosciutto on a clean work surface and fold it over lengthwise to make a long, thin strip. Arrange the asparagus bundle (the 4 to 5 spears) in the middle of the prosciutto and roll the meat around it so that it envelops the middle. Put the asparagus bundle in the bottom of a large, ovenproof skillet or a large gratin dish. Repeat with the remaining asparagus and prosciutto.
In a small skillet, heat the butter and oil over medium heat. Add the garlic and cook for 3 minutes, stirring frequently, until the garlic is soft but not brown. Remove from the heat and add the pepper.
Sprinkle the cheese over the asparagus spears and drizzle the butter over all the bundles. (The dish can be made several hours ahead of time up to this point; cover and refrigerate until ready to bake.)
Bake the asparagus for about 13 to 15 minutes; the cheese should be melted and the asparagus should be tender, but not soft. Serve hot with the lemon wedges on the side.
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