Ingredients
1
lb medium asparagus (18 to 20)
1/2
tsp white-truffle oil
2
tbsp unsalted butter, softened
9
or 10 large thin slices prosciutto (1/3 lb)
Directions
1.
Prepare a large bowl of ice and cold water. Trim asparagus to 5 inches long, then steam in a steamer over boiling water until crisp-tender, about 4 minutes. Transfer to cold water to stop cooking. Drain and pat dry. Season with salt.
2.
Stir oil into butter until incorporated.
3.
Cut prosciutto slices into roughly 3- by 3-inch pieces, then thinly coat with truffle butter and place an asparagus stalk at one edge. Roll up, leaving tip and end visible. Repeat with remaining asparagus and prosciutto.
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