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Prosciutto Wrapped Asparagus with Sauteed Mushrooms

Updated: 3 days ago

Yield: 4 servings

Time: 30 minutes


  • 1 large bunch of asparagus, woody ends trimmed

  • 6 ounces thinly sliced prosciutto

  • 2 tablespoons unsalted butter

  • 8 ounces fresh morel or chanterelle mushrooms, stems trimmed, rinsed and patted dry

  • 1 teaspoon minced garlic

  • 1 tablespoon fresh minced tarragon


  1. Have a saucepan of salted water at a boil.

  2. Place the asparagus in the water and blanch until just fork tender, yet still firm, 4 - 6 minutes.

  3. In a skillet, melt the butter over medium-high heat. Add the mushrooms, and sauté 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.

  4. Remove the asparagus from the water and dry on paper towels. Wrap one or two asparagus stalks with a thin prosciutto slice and set aside.

  5. Place on a serving platter and spoon the warm mushrooms over the top. Serve.

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