Prosciutto-Wrapped Asparagus with Sauteed Morels (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 large bunch asparagus, woody ends trimmed |
6 ounces thinly sliced prosciutto |
2 tablespoons unsalted butter |
1 teaspoon minced garlic |
8 ounces fresh morel, or chanterelle mushrooms, stems trimmed, rinsed and patted dry |
1 tablespoon fresh minced tarragon |
Directions:
1. Bring a saucepan of salted water to a boil. Place the asparagus in the water and blanch until just fork tender, yet still firm, 4 to 6 minutes. Remove the asparagus from the water and dry on paper towels.
2. In a skillet, melt the butter over medium-high heat. Add the mushrooms, and saute until soft and they start to give off their liquid, about 4 minutes. Add the garlic and cook for 1 minute. Remove from the heat and stir in the tarragon.
3. Wrap 3 asparagus stalks with a prosciutto slice to make a bundle. Repeat with remaining asparagus and prosciutto. Place on a serving platter and spoon the warm mushrooms over the top. Serve.
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