Prosciutto-Wrapped Asparagus With Sauteed Morels

Recipe Ingredients

1		Asparagus bunch - woody ends trimmed (large)
6 oz	170g	Thinly-sliced prosciutto
2 tablespoons	30ml	Unsalted butter
1 teaspoon	5ml	Minced garlic
8 oz	227g	Fresh morel or chanterelle mushrooms - stems trimmed,
		Rinsed, and patted dry
1 tablespoon	15ml	Fresh minced tarragon

Recipe Instructions

Bring a saucepan of salted water to a boil. Place the asparagus in the water and blanch until just fork tender, yet still firm, 4 to 6 minutes. Remove the asparagus from the water and dry on paper towels.

In a skillet, melt the butter over medium-high heat. Add the mushrooms, and saute 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.

Wrap 3 asparagus stalks with a prosciutto slice to make a bundle. Repeat with remaining asparagus and prosciutto. Place on a serving platter and spoon the warm mushrooms over the top. Serve.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E19) - from the TV FOOD - NETWORK

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