Marinated asparagus with prosciutto di langhirano
Instructions:
- 12 spears (about 1 lb [454 g]) fresh asparagus, trimmed;
- 1 tbsp (15 ml) extra-virgin olive oil;
- 1 tbsp (15 ml) balsamic vinegar;
- 3 tbsp (45 ml) red wine vinegar;
- 12 thin slices prosciutto.
- Place the asparagus into a pot of boiling water. Cook for 1 minute, then immediately place them into a pot of lightly salted chilled water with ice cubes in it. Allow the asparagus to cool. Mix the oil and vinegars well to form an emulsion. Drain the asparagus and toss them into the oil and vinegar mixture, making sure they are well coated. Drain excess sauce. Trim the fat from the prosciutto slices. Wrap each asparagus spear with a slice of prosciutto and serve.
- The Pinot Bianco tames the asparagus’ deep grassy flavor and the strong flavor of the dressing. In fact, the wine seems to form an alliance with the soft, salty sweetness of the Prosciutto di Langhirano. The wine and food elements balance each other perfectly.