https://www.chefspencil.com
  • Login
  • Register
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dips & Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
    • Lists
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
    • Food Alphabet
  • Culinary Schools
  • About Us
  • Recipes
    • Chicken Recipes
    • Seafood Recipes
    • Beef Recipes
    • Pasta Recipes
    • Dips & Spreads
    • Dessert
    • Pork Recipes
    • Side Dish
  • Chefs
  • Food News
    • News
    • Guides
      • Gifts & Product Guides
      • Food Substitutes
        • Cheese Substitutes
    • Lists
  • Food Atlas
    • Asian Cuisines
    • African Cuisines
    • European Cuisines
      • Central European Cuisine
      • Northern European Cuisine
      • Eastern European Cuisine
      • Southern European Cuisine
    • Middle East Cuisine
    • South American Cuisine
    • North American Cuisine
    • Central American Foods
    • Caribbean Cuisine
    • Food Alphabet
  • Culinary Schools
  • About Us
  • Home
  • Appetizer
  • Prosciutto Wrapped Asparagus with Reduced Balsamic

Prosciutto Wrapped Asparagus with Reduced Balsamic

Posted on Jul 18th, 2023
by Paul Hegeman
Categories:
  • Appetizer
Asparagus Prosciutto Bites

The crisp asparagus is sure to please the lovers of all things green. The salty prosciutto will definitely make the meat lovers smile. The reduced balsamic will satisfy the sweet teeth amongst your guests and the ease of preparation is most definitely going to please you; the host, (that’s really all that matters isn’t it?) Enjoy your party!

Enjoy this fantastic prosciutto wrapped asparagus recipe with reduced balsamic.

Prosciutto Wrapped Asparagus with Reduced Balsamic

Prosciutto Wrapped Asparagus with Reduced Balsamic

Paul Hegeman
4.92 from 69 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Appetizer
Cuisine International
Servings 12 servings

Ingredients
 
 

  • 3 bunches asparagus
  • 12 slices prosciutto
  • 200 ml balsamic vinegar

Instructions
 

  • Place the balsamic vinegar in a small saucepan and place over low heat.
  • Leave the saucepan over the low flame until it has been reduced by 2/3rds, remove and allow to cool.
  • Trim the woody bases off the asparagus spears.
  • Cut the remaining spears into 3 pieces (leaving the flower end slightly longer than the other 2).
  • Fill a pot or large bowl with ice cubes and top with water.
  • In a pot of salted boiling water, blanche the asparagus bits until vibrant & green (less than 1 minute).
  • Strain and plunge them immediately into ice water, allow to cool.
  • Cut the slices of prosciutto in half down the length (or the equivalent width of a belt around the asparagus bits).
  • Arrange one flowery bit of asparagus and two stem pieces on a slice of prosciutto and roll until it has gone around 1 or 2 times and cut of the excess.
  • Repeat this rolling process until all the asparagus bits have been used.
  • Arrange all the asparagus bundles on a serving platter and gently spoon a little of the reduced balsamic on each one immediately before serving.

Notes

Prosciutto Wrapped Asparagus with Reduced Balsamic
Tried this recipe?Let us know how it was!

Related: Spinach & Butternut Squash Salad w/ Crispy Prosciutto
Related: Prosciutto-Wrapped Pear & Cheese Rolls
Related: Pear & Gorgonzola Tartlets
Related: Prosciutto Wrapped Salmon with Wilted Spinach & Lemon Beurre Blanc
Related: Most Expensive Balsamic Vinegar in the World

  • Easy Meals
  • Gluten-Free
  • Low-Carb
  • Quick Meals

Paul Hegeman

Paul was a personal chef to exclusive clients in Sydney, Australia and worked at every level of professional kitchens, from the deep fryer in a local burger joint to Head Chef in five-star hotels. Born in the Netherlands, Paul moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of Canadian cuisine gave him a great appreciation for different culinary styles. His recipes emphasize natural, uncomplicated flavors and fresh ingredients, inspired by Mediterranean and Southeast Asian cuisines. Paul is also the founder of Chef's Pencil, though he is no longer affiliated with the magazine.

One Comment Hide Comments

groundgroove says:
August 19, 2015 at 11:31 am

too easy, well balanced, can be made ahead of time, impresses guests with its simplicity and taste, a favorite

Reply
4.92 from 69 votes (69 ratings without comment)

Add Your Comment Cancel reply

Recipe Rating




Featured Recipes

Red Velvet Waffles
Red Velvet Waffles
Greek Chicken Soup
Greek Chicken Soup
Healthy Berry Bowl
Power-Packed Berry Yogurt Bowl
Zucchini Quick Bread w Garlic Labna
Zucchini Bread with Garlic Labneh
lemon blueberry oatmeal cups
Lemon Blueberry Baked Oatmeal Cups

2009-2024 © Chef's Pencil   Privacy Policy & Terms of Service  Contact us

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.