Asparagus wrapped in Proscuitto with Asiago

A recipe contribution from Bill McGregor, chef of Peddlers Too & C. J. Alexander's, Dartmouth, NS

Ingredients

• 8 peeled and par cooked Asparagus
• 8 Thinly sliced Proscuitto Ham
• 2 oz Marinara sauce ( or spiced tomato sauce)
• 2 oz Freshly grated Asiago
  
  Method

1. With a potato peeler, peel the skin from the asparagus then blanch asparagus in boiling water until it turns a bright green.
2. Place asparagus in a bowl of ice water until it cools.
3. Remove from water and pat dry.
4.  Roll each asparagus sprig in a single slice of Proscuitto ham and place on an oven-ready cooking dish.
5. Repeat until all of the asparagus are wrapped.
6. Spoon marinara sauce over top of each sprig and sprinkle with asiago.
7. Bake at 350 ºF until the cheese is golden brown. Serve with a cocktail fork.
   
   
   

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