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Asparagus and Prosciutto Bundles

From Marcella Hazan, Essentials of Classic Italian Cooking

Serves: 6


  • 18 choice thick spears fresh asparagus
  • 1/2 lb. Italian fontina cheese, cut into thin slices
  • 6 large thin slices of prosciutto
  • 2 tbs. butter plus more for smearing and dotting baking dish


  1. Trim and boil the asparagus, cooking it more on the firm than the soft side (about 10 minutes, depending on thickness). Drain.
  2. Preheat oven to 400F.
  3. Set aside 12 slices of fontina (or 12 long slivers of Parmesan), and divide the rest into 6 more or less equal mounds.
  4. Spread open a slice of prosciutto and on it place 3 asparagus. In between the spears fit the cheese from one of the 6 mounds. Add 1 tsp. butter, then wrap the prosciutto tightly around the asparagus spears. Proceed until you've wrapped all 6 bundles.
  5. Choose a baking dish that will contain all the bundles without overlapping. Lightly smear bottom of dish with butter. Lay out asparagus bundles. Over each place 2 criscrossed slices of cheese. Dot each bundle with butter. Bake for about 20 minutes, long enough for cheese to melt and form a lightly mottled crust.


Keywords: Italian, Vegetables, Asparagus.