Proscuitto Wrapped Asparagus

We had a fantastic meal at Entertaining Elements in Kitchener, with my sister Lori, and Clarence. Dinner with a Chef features a meal cooked by a local chef. The 12 guests sit around the large cooking island, so we can all chat and watch the chef prepare our meal. Tonight's meal had mussels as the appetizer. Lori didn't think she was a fan, but bravely tried them, and enjoyed them. The key to mussels is truly the broth, and this one was excellent. The rest of the meal consisted of salad, Chateaubriand and asparagus wrapped in proscuitto.

I was not familiar with Chateaubriand, but knew it was beef tenderloin which is one of my favourites. Turns out it is a very thick cut of beef tenderloin, and it was amazing. This was not the item that Neil chose to try at home, but I will be suggesting that in the near future.

The item that was chosen from this meal to try at home was the asparagus wrapped in proscuitto. This is very easy, and very tasty.

When shopping for this dish, select the thinner stalks of asparagus. Group stalks of asparagus into bundles of about 8 pieces (serving for one). Wrap a piece of proscuitto around the center of the bundle. Place bundles on a baking sheet and bake at 350 for 20 minutes. Prosciutto will be crispy and asparagus will be tender but not overcooked.

Of course Neil did an adaptation to this recipe, by taking the remainder of the proscuitto and placing the strips across the lengths of asparagus sending all that flavour down into the asparagus as it cooked. The result is crispy proscuitto, tender asparagus, and superb flavour.