Stuffed Asparagus


2 tablespoons ricotta

3 tablespoons finely chopped mozzarella

6 tablespoons grated Parmigiano-Reggiano

4 paper-thin slices prosciutto (each approximately 3 inches by 6 inches)

1 pound thin asparagus (about 16-20 spears), cooked and chilled

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup olive oil

6 garlic cloves, finely chopped

2 1/2 cups chopped fresh plum tomatoes

2 tablespoons finely chopped fresh basil

2 tablespoons finely chopped fresh flat-leaf parsley

1/3 cup dry white wine


Preheat the broiler.

In a small mixing bowl, combine the ricotta, mozzarella, and 4 tablespoons of the Parmigiano-Reggiano and mix thoroughly. Reserve.

Place a slice of prosciutto on a cutting board. Divide the cooked asparagus evenly into 4 portions. Line up one portion (about 4-5 spears) on the prosciutto slice. Top with a quarter of the cheese mixture. Season with salt and pepper. Fold the end of the prosciutto over the asparagus, and roll until the asparagus and cheese is completely wrapped in prosciutto. Repeat for the remaining 3 portions.

Heat the olive oil in a large nonstick skillet over medium flame. Place the asparagus rolls cheese side up in the skillet and saut? for 2 to 3 minutes, or until the cheese begins to melt. Remove from the skillet and place in a shallow nonstick baking pan. Set aside.

Add the garlic to the skillet and saut? over medium heat until golden, about 1 to 2 minutes. Add the chopped tomatoes, basil, parsley, and wine. Bring to a boil, then reduce heat to a simmer, cover, and cook for 5 to 6 minutes, or until the ingredients are blended and heated through.

Sprinkle the asparagus roll s with the remaining 2 tablespoons of grated Parmigiano-Reggiano. Place in the broiler and cook until the cheese has melted and is lightly browned, about 2 to 3 minutes.

Spoon 2 to 3 tablespoons of sauce in the center of 4 plates. Place an asparagus roll on top of the sauce, and garnish with additional sauce.

? 2008 MSNBC Interactive

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