Growing up, nothing said spring quite like the appearance of the tiny first spears of asparagus poking their heads through the soil. We served them any number of ways, steamed, sautéed, or grilled. We almost always served them with a simple mayonnaise dressing with a dash of lemon.
In California, local asparagus is just now making its way into the market. When it’s this fresh, I like it roasted with a drizzle of olive oil and a bit of Romano cheese sliced over it. However, when I’m in the mood for a special treat I will wrap it in prosciutto, roast it until crisp, and add a beurre blanc sauce. I like to pair it off with a glass of rosé.
- Fresh Asparagus
- Thinly sliced prosciutto
- Olive oil
Preheat oven to 400. Trim the asparagus by removing any wooden ends. Bundle two or three spears together and wrap the middles of the bundles with a slice of prosciutto. Drizzle with olive oil and roast until the prosciutto is crisp – about 10 minutes.
Plate and serve with a drizzle of the beurre blanc sauce.
Beurre Blanc Sauce
- ½ Cup butter, cut into pieces + 1 Tablespoon
- ¼ Cup shallots, finely chopped
- ¼ Cup lemon juice
- 1 teaspoon lemon zest, minced
- ¼ Cup Occasio Sauvignon Blanc
- ½ Cup heavy cream
- salt to taste
Sauté shallots with the zest in the tablespoon of butter. Add lemon juice and wine and cook under medium heat until almost evaporated. Add cream and salt and bring to simmer. Add the butter a few pieces at a time stirring rapidly with a whisk.