Asparagus in Prosciutto with Beurre Blanc

Quick and easy asparagus wrapped in prosciutto, served with a velvety white wine and lemon butter sauce.

Pork Appetiser Spring Gluten Free French Asparagus

Estimated Nutrition

Calories

1090.1

kcal / serving

2180.2 kcal total

Carbs

9.1g

per serving

18.2 g total

Fat

104.2g

per serving

208.4 g total

Protein

17.3g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

250

Unsalted Butter

cold, cut into 1cm dice

Fruits

0.5

piece

Lemon

juice only

Liquids

100

White Wine

dry

Meat

slice

Prosciutto

such as Parma, San Daniele or Serrano ham

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

piece

Banana Shallots

peeled and roughly chopped

stalk

Asparagus

fresh, fibrous points and tough base removed

Method

Peel and roughly chop the shallots and place in a heavy-based pan over medium heat.

Add white wine and simmer on high heat until liquid reduces by half.

Reduce heat to low and whisk in cold butter cubes a small amount at a time.

Continue whisking butter until fully emulsified and thickened without overheating.

Season with salt and pepper, then strain through a sieve to remove shallots.

Trim the fibrous points and tough bases from the asparagus spears.

Wrap two bundles of three spears each tightly with three slices of prosciutto per bundle.

Fry the bundles in olive oil for 8 to 10 minutes until prosciutto is browned.

Stir lemon juice into the sauce and serve drizzled over the bundles.