Italian Cheese Club - Monthly Cheese Deliveries From Italian Cooking and Living
Italian Wine Club - Monthly Wine Deliveries from Italian Cooking and Living
Italian Olive Oil Club - Monthly Olive Oil Deliveries from Italian Cooking and Living
Italian Table Club - Discounts at fine restaurants and on products from the Italian Culinary Institute Store

Asparagus and Prosciutto Bundles

A 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.

    Print Friendly Version / E-mail to a Friend

    • Back to Recipe Listing / • Restart Recipe Browser

    italian cooking and living magazine
    The Magazine of La Cucina Italiana