Asparagus and prosciutto bundles from Essentials of Classic Italian Cooking (page 468) by Marcella Hazan

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Notes about this recipe

  • stockholm28 on April 15, 2021

    I made two bundles for dinner and they were delicious. I did not have fat asparagus; I used medium thick asparagus and did not bother to boil them first, but did cook the full 20 minutes. I used Edwards ”Surryano” ham (which tastes like prosciutto) and fontina. There was a lot of oil/ butter in the pan after cooking, but the prosciutto was crispy delicious. Definitely a repeat during asparagus season.

  • Jviney on April 10, 2021

    These were so good. We couldn’t find a way to fit all the cheese in, so we did our best and it was a delicious main. Absolutely would make again, and maybe double it.

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