Prosciutto Wrapped Asparagus With Sauteed Mushroooms

Prosciutto Wrapped Asparagus With Sauteed Mushroooms

This simple yet elegant preparation makes something special out of two of Spring's treasures -- asparagus and mushrooms. Really, any mushroom would work here. This is great at room temperature, making it perfect for al-fresco dining.

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings


  • 1 large bunch of asparagus, woody ends trimmed
  • 6 ounces thinly sliced prosciutto
  • 2 tablespoons unsalted butter
  • 8 ounces fresh morel or chanterelle mushrooms, stems trimmed, rinsed and patted dry
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh minced tarragon


  • Have a saucepan of salted water at a boil.

  • Place the asparagus in the water and blanch until just fork tender, yet still firm, 4 - 6 minutes.

  • In a skillet, melt the butter over medium-high heat. Add the mushrooms, and sauté until soft and they start to give off their liquid, about 4 minutes. Add the garlic and cook for 1 minute. Remove from the heat and stir in the tarragon.

  • Remove the asparagus from the water and dry on paper towels. Wrap one or two asparagus stalks with a thin prosciutto slice and set aside.

  • Place on a serving platter and spoon the warm mushrooms over the top. Serve.