Asparagus and Prosciutto Bites with Reduced Balsamic
Posted April 20, 2015 by Paul Hegeman
Prep :  10 minCook :  20 minReady Time 30 minServings: 12


  • 3 bunches asparagus not too thick
  • 12 slice prosciutto
  • 200 millilitres quality balsamic vinegar


  1. Place the balsamic vinegar in a small saucepan and place over low heat.
  2. Leave the saucepan over the low flame until it has been reduced by 2/3rds, remove and allow to cool.
  3. Trim the woody bases off the asparagus spears.
  4. Cut the remaining spears into 3 pieces (leaving the flower end slightly longer than the other 2).
  5. Fill a pot or large bowl with ice cubes and top with water.
  6. In a pot of salted boiling water, blanche the asparagus bits until vibrant & green (less than 1 minute).
  7. Strain and plunge them immediately into ice water, allow to cool.
  8. Cut the slices of prosciutto in half down the length (or the equivalent width of a belt around the asparagus bits).
  9. Arrange one flowery bit of asparagus and two stem pieces on a slice of prosciutto and roll until it has gone around 1 or 2 times and cut of the excess.
  10. Repeat this rolling process until all the asparagus bits have been used.
  11. Arrange all the asparagus bundles on a serving platter and gently spoon a little of the reduced balsamic on each one immediately before serving.