Salty, sweet, sour, bitter, and umami…it’s all in there! One of my favorite first courses.
serves 6

Ingredients:

• 1 pound medium-size asparagus, tough bottom thirds discarded
• 6 slices of Italian prosciutto
• Good olive oil
• half a lemon
• Salt and freshly ground black pepper
• Balsamic reduction

Directions:

1. Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. If the asparagus are thick, peel them halfway up the stalk with a vegetable peeler.

2. Immerse the asparagus in the boiling water and cook for 2 minutes, until they are crisp-tender.
3. Drain the asparagus and put them immediately into a large bowl of cold water to set the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry.

4. Gather asparagus spears into 6 bundles with the tips together, and wrap a slice of prosciutto securely around the middle of each bundle.

5. Over medium-high heat, heat a griddle or cast iron pan with a tablespoon of olive oil.

6. Place the bundles with the prosciutto seam side down and sear until the prosciutto is turning brown and beginning to turn crispy. (Note: if you can't fit all 6 bundles on your griddle at the same time, cook them in batches of 3.)

7. Turn the bundles over and give each bundle a small squeeze of lemon juice and continue cooking until the second side is slightly brown and turning crispy.

8. Plate the bundles either individually or on a platter and drizzle a little balsamic reduction over each bundle. (see *Note below)

9. Salt and pepper to taste.

*Note: Balsamic Reduction

Ingredients:

1/2 cup balsamic vinegar
1 tablespoon brown sugar

Directions:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.

• Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half. At proper reduction, the glaze should coat the back of a spoon.

• Let cool and pour into a jar with a lid; store in the refrigerator.