Ingredients
- 12 asparagus
- blanched
- 3 slices prosciutto
- cut in half
- 1 tablespoon olive oil
- 12 small shallot
- minced
- 4 ounces balsamic vinegar
- 2 ounces chicken stock
- 1 tablespoon unsalted butter
- 4 ounces gorgonzola
- crumbled
- pepper
- to taste
Instructions
- Preheat grill.
- Wrap two pieces of asparagus with a half slice of prosciutto.
- Grill lightly on both sides.
- Set aside.
- Preheat saute pan over medium heat.
- Add olive oil and shallots.
- Cook until shallots are translucent and add grilled asparagus.
- Deglaze pan with balsamic vinegar and reduce by half.
- Add chicken stock and bring to a boil.
- Plate asparagus.
- Add butter to sauce and whisk until fully incorporated.
- Remove sauce from heat.
- Mix in blue cheese and pepper to taste.
- Spoon sauce over asparagus and serve hot.
- Suggested wine - 2000 Franco Fiorina Barbaresco.
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