Loading Video...

Asparagus Wrapped in Prosciutto with Beurre Blanc

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: Yield: 6 servings
Share This Recipe

Ingredients

Beurre Blanc

2 shallots, finely diced

1/4 cup white wine vinegar

1/4 cup dry white wine

1/3 cup heavy cream

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup (2 sticks) cold unsalted butter, cut into small pieces

Beurre Blanc Variations, recipes follow

Directions

  1. Preheat the oven to 400 degrees F.
  2. Remove the woody ends of the asparagus spears trimming the spears to the same length. 
  3. Bundle 3 asparagus stalks together and wrap each grouping with one slice of prosciutto, leaving the tips exposed. Drizzle the bundles with olive oil. 
  4. Roast the bundles for 10 minutes, or until the asparagus ends and the prosciutto slices are crisp. 
  5. Drizzle each prosciutto-wrapped asparagus bundle with the prepared beurre blanc and serve.

Beurre Blanc

  1. Bring the shallots, vinegar, and wine to a boil in a heavy-bottomed saucepan until the liquid is reduced to 2 tablespoons, about 5 minutes.
  2. Add the cream, salt, and pepper and bring to a boil for 1 minute. Reduce the heat to low and whisk in a few tablespoons butter. Continue to whisk and add a few pieces at a time of the remaining butter. Wait until each addition is incorporated before adding more butter. The sauce should remain warm, but never hot or the sauce will break. 
  3. Remove the sauce from the heat and season with salt, and pepper, to taste. If desired, strain the sauce through a sieve to remove the shallot. Discard the shallot. Serve the sauce immediately.

Beurre Blanc Variations:

  1. Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar.
  2. Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest. 
  3. Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger.
  4. Saffron: Add a pinch saffron threads to the reduction.

Cook’s Note

The original Beurre Blanc recipe follows or try one of the variations included. Beurre Blanc Variations: Beurre Rouge: Replace the white wine in the original recipe with red wine and the white wine vinegar with red wine vinegar. Beurre Citron: Replace the vinegar and wine in the original recipe with 1/4 cup citrus (lemon, lime, and/or orange) juice and add 1 teaspoon citrus zest. Lime-Ginger: Replace the vinegar in the original recipe with an equal amount of lime juice and add 1 teaspoon minced fresh ginger. Saffron: Add a pinch saffron threads to the reduction.

Fudge Factor

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.