Prosciutto-Wrapped Asparagus Bundles with Mustard-Parmesan Cream

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 bundles  ·  prep 15 min  ·  cook 18 min  ·  total 33 min  ·  difficulty medium

Thin asparagus stalks are wrapped in prosciutto, roasted until the meat is crisp and the stems are tender, then served with a warm mustard-parmesan cream sauce. The sauce is finished with lemon for brightness.

Per bundle

182.4 g per bundle

Ingredients

• 400 g asparagusAsparagus, Raw
• 160 g prosciuttoHam, Prosciutto
• 15 ml olive oil
• 3 g saltSalt, Table
• 1 g black pepperSpices, Pepper, black
• 60 ml heavy creamCream, Heavy
• 30 g prepared mustardMustard, Prepared, yellow
• 40 g parmesan cheeseCheese, Parmesan, hard
• 15 ml lemon juiceLemon juice, Raw
• 6 g garlicGarlic, Raw

Method

1. Preheat the oven to 350°F and position a rack in the middle of the oven. Arrange a rimmed baking sheet for the bundles.
2. Trim woody ends from the asparagus by cutting approximately 10 to 20 mm from the base of each stalk; pat the stalks dry.
3. Place asparagus in a bowl, toss with olive oil, salt, and black pepper until evenly coated.
4. Divide asparagus into 4 even bundles. Wrap each bundle with prosciutto so the meat overlaps and holds the stalks together; place bundles seam-side down on the prepared baking sheet.
5. Roast the bundles at 350°F for 14 to 18 minutes, rotating the pan once at the halfway point, until prosciutto is crisp at the edges and asparagus is tender when pierced with a knife.
6. While bundles roast, finely mince the garlic. In a small saucepan over low heat combine heavy cream, prepared mustard, minced garlic, and lemon juice. Warm gently until it reaches a very light simmer.
7. Add grated parmesan cheese to the cream mixture and whisk continuously for 3 to 5 minutes until the cheese melts and the sauce thickens slightly. Taste and adjust with a small pinch of salt or additional black pepper if needed.
8. Remove asparagus bundles from the oven and let rest 2 minutes. Serve each bundle with a spoonful of the warm mustard-parmesan cream spooned over the top or served alongside for dipping.

Tips

• Trim asparagus to even lengths so bundles cook uniformly.
• To save time, assemble bundles ahead and refrigerate up to 2 hours before roasting.
• Reheat gently under a low broil for 1 to 2 minutes to restore crispness if needed.