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Wolfgang Puck Asparagus Wrapped With Prosciutto
From chef and author Wolfgang Puck
February 27, 2004

Asparagus Wrapped With Prosciutto Celebrity chef Wolfgang Puck created dishes fit for the stars for the 2004 Governors Ball following the Academy Awards ceremony. It's Puck's eighth year on the job. Here are the recipes for the dishes he's serving the stars.

Ingredients
  • 8 case pencil asparagus spears
  • 1 pound prosciutto, thinly sliced
  • Extra-virgin olive oil

    • Peel asparagus spears, blanch and shock in ice water.

    Loosely wrap thinly sliced prosciutto around the asparagus.

    Drizzle with extra virgin olive oil and serve.

    Yield: Serves 8


    Recipe courtesy of Wolfgang Puck, copyright 2004.




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