Barefoot Contessa Asparagus & Prosciutto Bundles

This elegant and savory Barefoot Contessa Asparagus & Prosciutto Bundles features tender asparagus wrapped in salty prosciutto, drizzled with truffle butter, and topped with melted Gruyère. Made with just a handful of gourmet ingredients—medium asparagus, Italian prosciutto, truffle butter, Gruyère cheese, and fleur de sel—this recipe transforms a simple vegetable side into a show-stopping dish. It takes about 25 minutes from start to finish and serves 6. Serve it hot with roast chicken, grilled steak, or as part of a holiday spread.

Barefoot Contessa Asparagus & Prosciutto Bundles Ingredients

• Kosher salt
• 2 pounds medium-size asparagus, bottom thirds discarded
• 6 slices of Italian prosciutto
• Good olive oil
• 2 tablespoons white truffle butter
• Fleur de sel and freshly ground black pepper
• 2 ounces grated Gruyère cheese

How To Make Barefoot Contessa Asparagus & Prosciutto Bundles

1. Preheat the oven: Set your oven to 400°F.
2. Blanch the asparagus: Bring a large pot of water to a boil with 1 tablespoon salt. Peel thick stalks if needed. Boil asparagus for 2 minutes, then transfer to ice water for 2–3 minutes to retain their green color. Drain and pat dry.
3. Wrap the bundles: Gather 6–8 asparagus spears with tips aligned and wrap one slice of prosciutto around the center. Repeat to form 6 bundles.
4. Prepare for baking: Brush a baking dish with 1½ tablespoons olive oil. Arrange the bundles seam side down with tips facing the same way.
5. Add truffle butter and cheese: Melt truffle butter with 1½ tablespoons olive oil. Drizzle over the bundles. Sprinkle with fleur de sel, pepper, and Gruyère cheese.
6. Bake and serve: Bake for 12–15 minutes, until the cheese is golden and the butter is bubbling. Serve hot.

Recipe Tips

• Peel thick asparagus: This ensures even cooking and tender stalks.
• Don’t skip the ice bath: It locks in the asparagus’s bright green color and stops the cooking.
• Use real truffle butter: The earthy richness adds gourmet flair—look for it in specialty or gourmet stores.
• Gruyère substitute: If unavailable, use Fontina or Emmental for similar melt and flavor.
• Make ahead friendly: Assemble the bundles, add butter and cheese, and refrigerate until ready to bake.

What Goes Well With Asparagus Bundles

These bundles make a luxurious side for roasted chicken, beef tenderloin, or grilled salmon. They also shine alongside a creamy risotto or buttery mashed potatoes. For drinks, try a crisp Chardonnay or a light Pinot Noir to complement the truffle and prosciutto.

How To Store Asparagus Bundles

Refrigerate: Store leftovers in an airtight container for up to 2 days. Reheat in the oven to preserve crispness.
Freeze: Not recommended, as the texture of asparagus and melted cheese doesn’t hold up well.

Asparagus Bundles Nutrition Facts

• Calories: 230
• Total Fat: 17g
• Saturated Fat: 7g
• Carbohydrates: 5g
• Sugar: 2g
• Protein: 13g
• Sodium: 600mg

FAQs

Can I use regular butter instead of truffle butter?
Yes, but you’ll miss the earthy flavor truffle butter brings. Add a touch of truffle oil to regular butter if desired.

How do I keep the prosciutto from unraveling?
Wrap it snugly around the center and place the seam side down in the dish.

Can I prepare this without cheese?
Absolutely. The bundles are still flavorful without the Gruyère, though the cheese adds richness.

What if I can’t find fleur de sel?
Use a good quality flaky sea salt like Maldon as a substitute.

Can I grill these instead of baking?
Yes—just use a grill-safe pan and watch closely to avoid burning the prosciutto.

Try More Recipes:

• Barefoot Contessa Easy Coquilles Saint Jacques
• Barefoot Contessa Steamed Couscous
• Barefoot Contessa Moroccan Lamb Tagine