Create prosciutto truffle wrapped asparagus with Chef Allison Davis
INGREDIENTS: • 6 ounces sliced prosciutto, halved horizontally • 1 pound asparagus, trimmed • 1 1/2 tsp of white truffle oil • 1/2 tsp red pepper flake • 1 tablespoon olive oil • salt and pepper to taste
INSTRUCTIONS: 1. To prep the asparagus cut off the bottom third of the stalks of asparagus and discard. 2. Place the asparagus spears in a large bowl and mix with truffle oil, salt and pepper, and pinch of red pepper flake 3. Working one at a time, wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus. 4. Option 1: Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes. 5. Option 2: Place on a parchment lined baking sheet and roast in the oven at 400 degrees for 10 minutes. 6. Plate and drizzle with balsamic reduction.
For more information about Midday Kentucky’s Chef, Allison Davis go to www.wildthymecooking.com or give her a call at (859)523-2665.