9224 Route 414
Lodi, NY 14860-9641
Sometimes the best recipes are the easiest. You can't get much simpler than this tasty little hors d'oeuvre. There are lots of flavors going on -- the nice bite from the Parmesan and saltiness from the prosciutto, a little heat from the pepper. This recipe makes 24 individual servings and comes to us complements of Chef David Brown from All Occasions Catering in East Rochester, New York. Chef Brown served these little bundles with our 1992 Blanc de Blanc Sparkling Wine at our May 1998 Winemaker's Dinner.
Blanch whole asparagus spears in boiling water for 2 - 3 minutes until just tender. Place immediately in cold water with ice to stop cooking and preserve color. Drain and pat dry. Cut each asparagus spear in half. Cut each slice of prosciutto in half.
To assemble, place 2 asparagus halves on top of one slice of prosciutto. Sprinkle with shaved Parmesan, top with one fresh basil leaf, and roll up. Sprinkle with fresh ground pepper. Arrange attractively on platter and serve.
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