Grilled Asparagus Wrapped with Prosciutto and Cheese, Drizzled with Balsamic Cream

Grilled Asparagus, Wrapped with Prosciutto and Cheese, Drizzled with Balsamic Cream

Grilled Asparagus, Wrapped with Prosciutto and Cheese, Drizzled with Balsamic Cream

When I was in my twenties and first venturing into the world of cooking, I was fascinated with the idea of writing a cookbook.  I dreamed of it, read books about it, and even started writing one. But life, and other busyness got in the way and my dream never materialized.  Now years later, starting my little blog somehow feels like a bit of this dream is being lived out.  In many ways blogging is even better than writing a cookbook – no editors, now worries about who will publish you or how many books you are selling! Wow – so much freedom! When I was dreaming of writing a cookbook, I always thought I would start with a book on appetizers. When my husband and I entertain, we often make a huge table laden with appetizers and finger foods.  Our guests can choose what pleases them and the full spectrum of eating styles and food sensitivities can be catered to.  Today’s recipe is for an appetizer that has found its way onto a few of our party tables lately. Our guests have raved about it, so I thought I would bring some over to Angie’s Fiesta Friday! Hopefully, they will rave about it too! If you haven’t knocked on Angie’s blog door at the Novice Gardener, you really must! A whole bunch of us have been getting to know each other and have been sampling what each other brings to the incredibly eclectic table – from photos and stories, to a gorgeous array of recipes! Come join us! We are just having too much fun!

This recipe comes from a must-have Canadian cookbook called “Whitewater Cooks with Friends” by Shelley Adams.  I love this book and cook from it often.

If you are unfamiliar with Balsamic Cream, it is a delicious balsamic reduction sold in all Italian Delis. I have included a photograph below. If you wish, you can make your own reduction.

Ingredients:

20 asparagus spears washed and woody ends snapped off.

10 slices of paper thin prosciutto

10 thin slices Jarlsberg or Cheese

Crema di Balsamico (Balsamic Cream) for drizzling

DSC_2798

Method:

Preheat oven to broil.

Line a baking sheet with parchment paper.

Place asparagus spears in the top of a steamer and steam just until they turn bright green.  They will still be firm, but will yield to a fork.  Plunge into ice water to stop cooking.

Drain the asparagus on paper towels.

Cut each piece of prosciutto and cheese in half.

Place prosciutto slices on working surface.

Lay a slice of cheese on top of each slice of prosciutto.

Lay asparagus spears on top of cheese and roll up tightly. If your rolls are springing open, fasten each one with a wooden toothpick.

Place each wrapped spear on the lined baking sheet.

Place under broiler and broil for 4 -5 minutes until the prosciutto turns golden and the cheese has just melted. Keep your eyes on this – they cook very quickly!

Move spears to a serving platter and drizzle with Crema Di Balsamico. Serve immediately.

Balsamic Cream

Balsamic Cream

 

 

 

 

 

 

68 Responses to “Grilled Asparagus Wrapped with Prosciutto and Cheese, Drizzled with Balsamic Cream”

    • chefjulianna

      So glad! The original recipe called for Fontina cheese, but we really like the Jarlsberg and I can buy it sliced at Costco here, so it works 🙂

      Reply
  1. lapetitepaniere

    I like the presentation Julianna 🙂 I agree with you about Balsamic Cream, I discover last year this wonderful cream in the market and very happy with taste . Happy Fiesta!

    Reply
    • chefjulianna

      Thanks so much! Yes, I have been thinking of other uses for the balsamic cream…it is so delicious! Happy Fiesta to you too!! 🙂

      Reply
  2. Nancy

    These sound perfect Julianna! Wonderful combination of ingredients. Impeccable timing too, as the asparagus I’ve been buying lately as been delicious. Looks like these are the perfect appetizer… or perhaps a lunch for me alone, hahhah!

    Reply
    • chefjulianna

      Thanks so much! Yes, you can just buy balsamic vinegar and reduce it until it is nice and thick, or do it the easy way and buy it from a deli (which is what I do) 🙂

      Reply
  3. Ngan R.

    Julianna, I would love to be a guest at one of your parties! In exchange for a meal by Chef Julianna, I will bring you fresh flowers, delicious wine, and lots of stories. 🙂 I feel quite the same as you about writing a cookbook to store all the recipes I’ve tried and loved. May I suggest printing and binding your favorites every year in a collection? (There are some online services that will do this on the cheap.) I plan to do this as a Christmas present next year for my sister.

    Reply
    • chefjulianna

      Hey Ngan! We must be totally on the same page! I have been thinking of doing exactly that. I was having a conversation with a woman I met the other day, who had hand made a cookbook with her sisters and mom and I was telling her about the online services. Then of course I got the brain wave to do that for myself too! This is a brilliant. It would be fun to make one every year. Oh, and you would be so welcome to come to any of my dinner parties!! You would be the most awesome guest! I love your stories!! 🙂

      Reply
      • illcookyouwash

        Not to butt in :)…but I actually do have a book that was given to me as a gift…the cover is designed but pages are blank so I had such a good time creating this scrapbook of recipes from the first year of my marriage. I totally recommend you do it! Mine was done through blurb.com. I plan to do a post on saving recipes soon so you’ll get to see what it looks like 🙂

      • chefjulianna

        No worries…you’re not butting in! I love hearing what other people are up to! I will check out blurb.com and I am looking forward to your post on saving recipes!! 🙂

  4. MB

    Oh, I have always dreamed of writing a cookbook as well! My blog has been the first step in the right direction, and I don’t think I’ve ever had so much fun! Who dreamt up this idea of blogging? I am forever indebted to whoever it is 🙂 Love the recipe! Gorgeous 🙂

    Reply
    • chefjulianna

      Hey MB! So good to meet someone who has the same kind of dreams I’ve had! I agree! Blogging is this really amazing tool and it really open so many doors! Glad you like the recipe!

      Reply
  5. saucygander

    This sounds wonderful, I’ll remember the recipe for our next dinner party! Thanks for bringing this to Fiesta Friday, great finger food! 🙂

    Reply
  6. Sylvia @superfoodista.com

    Oh wow, these looks amazing!!! What a delicate, smart recipe! And I love the use of balsamic cream! I love to decorate and flavor my food with Balsamic glaze – do you know if it is quite similar? hugs & thanks for sharing!

    Reply
    • chefjulianna

      Thanks Sylvia! I think a balsamic glaze might be a bit thinner than the cream. The cream is really thick when it comes out of the bottle. The flavour is super rich! Have a wonderful rest of the weekend! 🙂

      Reply
  7. The Novice Gardener

    Yum, yum, Julianna! I love appetizers so much I sometimes order a few appetizers instead of a meal. These sound so gourmet and look very elegant. Asparagus season is just around the corner, thankfully. Can’t wait to try these! Ready to co-host FF10?

    Reply
    • chefjulianna

      Hi Angie! Me too! Sometimes I like it better than a meal because you get to try a bunch of other lovely dishes! Sure, yes, just let me know what I have to do to co-host FF10!! I’ll have to do a bit of housework…maybe buy some flowers…gussy up the place a bit, but aside from that, just talk me through it and I’ll be happy to co-host! We’ll talk soon! 🙂

      Reply
  8. chantal

    Hi Julianna,

    I love asparagus, can you imagine how difficult it is for me to pronounce this word in English (my mother tongue is French but I also can speak in English), lol!
    In France the season of asparagus just started and I can’t wait to buy some.
    I also dream of a cookbook but it seems that the way to achieve it is so long…
    Many thanks for this delicious recipe,it inspires me.
    Have a nice week end
    Chantal

    Reply
    • chefjulianna

      Bonjour Chantal! LOL! Yes, I think it must be a difficult word for French people! 🙂 We are just coming into the asparagus season here too, but our local vegetable store is importing beautiful asparagus from Mexico right now, so I am in heaven! I am so happy that my recipe has inspired you. I hope you also have a wonderful weekend!

      Reply
  9. simplyvegetarian777

    Loved the plating Chef! I am sure I can substitute the prosciutto with a phyllo sheet and bake with that!
    Gorgeous presentation and a clean recipe!

    Reply
  10. eclecticoddsnsods

    that looks liek a great food for summer and relatively easy i love asparagus the kids arent sure though hehe, i have never heard of balsamic cream though is that easy to find in the shops?

    Reply
    • chefjulianna

      Hi Justine. Yes it is perfect for summer. I totally get that kids may not want the asparagus though…Do you have any Italian markets near your home? I have been able to find it here in Italian Delis or in the supermarket where they sell the Balsamic vinegar. I even found some the other day in a local bakery and discovered that there is white and pink balsamic cream as well. I am looking forward to trying those as well! Good Luck!

      Reply
  11. business-sitter

    You have not only written a delicious cookbook, you are also allowing us all to participate in your very own cookbook show. Beautifully presented as always.

    Reply

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