Prosciutto-Wrapped Asparagus with Sautéed Morels

This is an elegant luncheon dish or a perfect appetizer for a special occasion. The flavor of a fine quality prosciutto works wonderfully with asparagus, and the morels make the whole package completely irresistible. The important thing to remember here is don't let your asparagus cook until it's soggy, which is practically a federal offense.

Ingredients:

1 large bunch asparagus, trimmed and cleaned
6 ounces of prosciutto, sliced paper-thin
2 tablespoons unsalted butter
1 teaspoon minced garlic
8 ounces fresh Morel mushrooms, trimmed, rinsed, and patted dry
1 tablespoon fresh minced tarragon

Preparation:

Bring a large pot of salted water to a boil and place the asparagus in the water. Cook until just fork tender, yet still firm. This should take 4 to 6 minutes. Remove the asparagus and dry on paper towels.
In a skillet over medium high heat, melt the butter and add the morels. Sauté until the mushrooms are soft and they begin to give off their liquid. This will take roughly 4 minutes.
Add the minced garlic and cook for 1 minute. Remove the skillet from the heat and add the tarragon to the mushrooms.
Wrap 3 asparagus stalks with a slice of prosciutto to form a bundle. Repeat with the remaining asparagus spears.
Place the asparagus/prosciutto bundles on a serving platter and spoon the warm mushrooms over the top. Serve while hot.

Directions:
This is an elegant luncheon dish or a perfect
appetizer for a special occasion. The flavor of a fine quality prosciutto works wonderfully with asparagus, and the morels make
the whole package completely irresistible. The
important thing to remember here is don't let your
asparagus cook until it's soggy, which is practically
a federal offense.

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Prosciutto-Wrapped Asparagus with Sautéed Morels

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