A New Take on the Classic Wrapped Asparagus

This idea came to me a little spur of the moment with some inspiration from the classic bacon wrapped asparagus. As I work more and more on it, the more I like it. It’s bright, luxurious and is the perfect start to a big meal or as a dinner party appetizer. Feel free to prep it before hand, even in the morning or night before your meal.  

Asparagus is becoming more available year round from foreign countries but in the height of local asparagus season I strongly recommend you freeze some whole. It will be infinitely better and is an easy, quick addition to any meal.

Feel free to switch out some of the ingredients, cream cheese for goat cheese or another thin cured meat for prosciutto. Maybe a little chilli or sun-dried tomatoes in exchange for the lemon zest? Use your imagination.

Prosciutto Wrapped Asparagus and Goat Cheese Bundles

Ingredients:

Two Bundles of Asparagus (I was always told the thinner the asparagus the better), woody ends snapped off

8 or 9 Tbsp of Goat cheese

Zest of 1 lemon

Salt, pepper and olive oil

10 Slices Prosciutto (Tell the deli where you are getting from that you are wrapping something so they try for large, thin consistent slices)

2 or 3 Tbsp balsamic glaze (you can buy this in most good grocery stores or make your own, see the recipe at the bottom)

Refreshing the asparagus allows
it to keep the vivid color normally
lost to boiling.

Method:

• Set a large, salted pot of water on high and bring to a rolling boil.
• Blanch the asparagus in the boiling water for about 3 mins. You want them to be 90% done. They should be a little bendy in your hand but not whip like.
• Drain the asparagus and as quickly as possible plunge it into ice cold water. This is called refreshing, it not only preserves the color but it prevents the veggies from over cooking. A simply bowl with a few cubes of ice and some water will do just fine.
• On a clean counter, lay out all your prosciutto slices. Top with a little more than a teaspoon of goats cheese at one end and smear flat.
• Sprinkle a little lemon zest over the cheese and a pinch of pepper.






• Drain the asparagus and dry lightly on paper towel. Grab 7 or 8 asparagus stocks and place them on the end of the prosciutto with the goat cheese, roll tightly. Proceed with the rest. Refrigerate until you are ready to go.
• Preheat the grill to medium high. Lightly oil and sprinkle the bundles with salt.
• Grill for a few minutes on each side until they are marked.
• Place on platter and lightly spoon over the balsamic glaze. The sweet and sour flavor goes perfectly with the creamy goat cheese. Serve warm.

Balsamic glaze recipe: 

• In a small sauce pan bring 500 ml of cheap balsamic vinegar to a simmer and reduce to the consistency of thin syrup. Take off the heat and stir in 1 tbsp of honey. This can be stored in the fridge for a month.