Asparagus Prosciutto Bites
Appetiser Recipes: Asparagus and Prosciutto Bites with Reduced Balsamic
When asparagus are in season, make the most of them! These are nice easy appetisers to go with a glass or two of white wine, such as the vibrant and fruity Barossa Valley 2009 Riesling. Or See our suggested wine matches.
- 3 bunches of asparagus (not too thick)
- 12 slices of prosciutto or Parma ham
- 200ml (7oz) quality balsamic vinegar
- Place the balsamic vinegar in a small saucepan and place over low heat.
- Leave the saucepan over the low flame until it has been reduced by 2/3rds, remove and allow to cool.
- Trim the woody bases off the asparagus spears.
- Cut the remaining spears into 3 pieces (leaving the flower end slightly longer than the other 2).
- Fill a pot or large bowl with ice cubes and top with water.
- In a pot of salted boiling water, blanche the asparagus bits until vibrant and green (less than 1 minute).
- Strain and plunge them immediately into ice water, allow to cool.
- Cut the slices of prosciutto in half down the length (or the equivalent width of a belt around the asparagus bits).
- Arrange one flowery bit of asparagus and two stem pieces on a slice of prosciutto and roll until it has gone around 1 or 2 times and cut of the excess.
- Repeat this rolling process until all the asparagus bits have been used.
- Arrange all the asparagus bundles on a serving platter and gently spoon a little of the reduced balsamic on each one immediately before serving.
Our Favourite Wine Match:
We chose our Barossa Valley 2009 Riesling, for its ripe, zesty fruit aromas, which follow through onto the palate with fresh lime flavours and tangy acidity, and a crisp dry finish. The perfect foil to the crisp, sweet and salty combo of Asparagus and Prosciutto Bites with Reduced Balsamic. Also see our other white wines, or click here for more recipes and wine matches...
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