Prosciutto Wrapped Asparagus with Sauteed Mushrooms

Yield: 4 servings

Prosciutto Wrapped Asparagus with Sauteed Mushroooms

Time: 30 minutes

Ingredients:

• 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

Instructions:

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.

Source: Emeril Lagasse

#glutenfree