Asparagus and prosciutto bundles from Make It Ahead: A Barefoot Contessa Cookbook (page 148) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ksg518 on May 12, 2025

    These are very good but rich enough that I'm not sure I would make them as a side for a non-holiday meal. I didn't have truffle butter but I used some truffle salt which worked well. I had one bundle left over and made brunch out of it with a couple of over easy eggs on the side.

  • treay on November 11, 2024

    I used cheddar instead because couldn't find the gruyere and they were fantastic. It is really easy to make and yummy.

  • Rinshin on December 30, 2023

    Used thin sliced ham and quick steamed asparagus instead of blanching which worked out great. Taste and aroma of truffle butter mostly disappeared so not sure if it is needed. I may have preferred garlic butter instead. Easy to prep and baked 20 min in the toaster oven at 400F. It is quite rich tasting overall.

  • breakthroughc on December 26, 2023

    This is an impressive side for little effort. I blanched the asparagus early in the day and assembled right before baking. I did not use the truffle oil, but drizzled some good olive oil on top. I just sprinkled a little salt on the ends, it does not need the full amount with the prosciutto and cheese. Next time I will pull them as soon as the cheese melts as they didn’t need the full cooking time. Will make again. Lovely served with prime rib and a twice baked potato on Christmas Eve.

  • mharriman on April 22, 2019

    Eight of us liked this, but as the cook I thought the prep work was time consuming for a just okay outcome. I used more Gruyere cheese than called for and that was a mistake. The melted cheese spread over the bundles as it baked and made it hard to cut individual bundle servings. This was a pretty presentation but the flavor was a bit disappointing. I liked that I could prep it ahead but not sure I’d repeat it, especially for the cost of the truffle butter which didn’t add that much flavor.

  • anya_sf on March 31, 2018

    I didn't prep ahead. I used 1.5 lbs of asparagus, relatively thin, so still got 6 bundles of 8 spears. It was delicious, but rich - would reduce the oil - and also quite salty - would just add a tiny sprinkling of fleur de sel next time.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.