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Asparagus and Prosciutto BundlesA web-exclusive recipe from Italian Cooking and Living|
4 1/2
pounds thin asparagus
2 teaspoon
salt
8 slices
Prosciutto cotto
8 hard
boiled eggs
6 anchovy
filets
4 gherkins
1 cup extra-virgin
olive oil
Tie
the asparagus with kitchen string into 8 bundles. Drop the bundles into a pot
of salted water and cook them until tender, about 15 minutes. (In order to cook
all of the asparagus, you might have to cook them in 2 batches). Drain the bundles,
let cool, and then untie. Wrap each bundle in 1 slice of Prosciutto Cotto and
arrange on a serving paltter.
Quarter
4 of the eggs and use them to decorate the platter around the asparagus bundles.
Make
the sauce: Using a food processor, purée the remaining eggs, anchovy filets,
gherkins, and olive oil until smooth. Pour over the asparagus. Serve at room
temperature. Serves 8
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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