These prosciutto-wrapped spears of seared asparagus are a delicious addition to an elegant dinner or a tapas course. A few spears of asparagus, some slices of prosciutto, and a bit of creamy wine mushroom sauce is all you need to assemble this fancy little side dish. So little ingredients but packs a lot of flavor. It’s not only delicious, but it’s also healthy!
I know asparagus is not in season right now, but I saw it on sale at the grocery store and had to grab it. It was $1.99 a pound! To me that is a steal! I have been craving asparagus all spring and summer but every time I saw $5 a bundle I would just cringe and walk away. I mean seriously? This is why I liked southern California, there was no such thing as a season. It was either spring or summer. Every vegetable was in season Every.Day.Of.The.Year. and always cheap. Why do you think there is a never ending growing population of vegetarians in southern California?
But I’ve noticed that out here in DC, even though there are seasonal vegetables, the flavors are more distinct during their peak seasons. There is a bit of a difference and I like it. I have learned to appreciate the quality that the fruits and vegetables have during their peak seasons and am justified enough to pay that extra penny.
However, with asparagus it was just a little too much, so I had to wait until it was not in season and on sale… Baby steps people, baby steps!
The mushrooms in the photo were a mix of baby bella, oyster, and shiitake mushrooms. You can add whatever variety, I just bought a “wild” pack and called it a day. Any type of mushroom will work for the sauce.
This recipe is very easy to prepare and has an excellent combination of flavors. I was surprised by how all the flavors complimented each other. You can eat this dish with or without the mushroom sauce, either way you will not be sacrificing on flavor!
Seared Prosciutto-Wrapped Asparagus w/ a White Wine Wild Mushroom Sauce
Yields: 4 Servings
26 spears of asparagus (1 bundle)
13 slices of prosciutto, cut in half length wise to make 26 slices
1 shallot, minced
2 large cloves garlic, minced
1 1/2 cup sliced mushrooms, different variety (Shiitake, bella, oyster, chanterelle, etc.)
1/2 cup white wine
1/2 cup heavy cream
1/2 teaspoon rosemary, finely chopped
4 tablespoons olive oil
salt and pepper to taste
Wash and trim the asparagus bottoms. Dry the asparagus and then wrap each individual spear with a slice of prosciutto and lay on a baking sheet.
Take a sauté pan and heat 2 tablespoon of olive oil on medium-high heat. Place the wrapped spears in sauté pan evenly, do not crowd the pan or sear all of the spears at once. Just small batches. Sear both sides for 1-2 minutes each until lightly crisp then transfer to a baking dish. Do this for the rest of the spears.
In the same pan add 2 tablespoons olive oil and sauté the shallots, garlic, rosemary and mushrooms until lightly browned and transparent. Add wine and boil off alcohol, about 1-2 minutes, do not boil off completely, just half the amount. Reduce heat to medium low and add heavy cream. Season with salt and pepper to taste. Simmer for amount 1 minute.
Pour sauce over the prosciutto wrapped asparagus in the baking dish or serve the sauce on the side.