01 May 2017

White Asparagus with Egg and Prosciutto

I have seen variations of asparagus and prosciutto recipes and this is by far my favorite variation to make as hor d'oeuvres.  What makes it a perfect snack sized delight is the crispness of the white asparagus paired with the saltiness the prosciutto and parmesan cheese.  Paired with something sweet like chocolate or fruit on the side, this makes for a delightful addition to any party platter.  

  • 1 lb of fresh white asparagus
  • 10 thinly sliced pieces of prosciutto
  • 3 eggs
  • 1/4 cup grated parmesan cheese - save a tsp to the side to garnish
  • 1 bunch of chives
  • Salt to taste

Chop chives into fine pieces.  In a bowl mix whole eggs with milk and add chives along with parmesan cheese.  On a griddle pour mixture thinly and allow to set similarly to a omelet.  

Take the cleaned asparagus and snap off the ends of the woody stalks.  Compost this bit.  Bring your salted water in a pot to boil and add the asparagus for 4-5 minutes.  Optional to blanch in cold water after taking out of pot to preserve crispness.

Lay the prosciutto on your prep surface.  Place the mini omelettes on next.  Finally take the asparagus and use the egg and prosciutto to wrap it around allowing just a little of the white asparagus to peak out from the top and bottom.  Garnish with remaining parmesan cheese.  Serve at room temperature for up to an hour.