Don’t even go there about asparagus not being in season.
This is something I’ve been craving and I’ll make it when I want to.
I’ve also run out of shits to give this week. So, I’m not particularly concerned about what’s in season; I’m tired, stressed out and hungry.
I was inspired to make a cheese sauce for these by my friend, Adam from Unorthodox Epicure, as opposed to a balsamic reduction that I usually make for asparagus. Not just regular ass cheese, mind you, but Gruyere. I mean, how genius is that? Check out his cheese sauce recipe here.
What a fanfreakintastic idea this was. I can’t explain to you how decadent it makes the asparagus; they’re almost like a complete meal. They can also be an appetizer, of course.
You know how I like to make everything into an appetizer, me being an appetizer whore and all.
Put these on your list for Thanksgiving. You’ll be doing your family a favor.
Cheese Sauce Inspired by Unorthodox Epicure
Prosciutto Wrapped Asparagus with Gruyere Sauce
- 1 lb. fresh asparagus
- 4 oz. prosciutto
- Olive oil
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 tsp cayenne pepper
- 1/2 cup Gruyère cheese, grated
- 1/2 cup Cabot Sharp White Cheddar, grated
- Preheat oven to 425 degrees.
- Wrap each asparagus spear with prosciutto.
- Drizzle with olive oil and bake for 15-20 minutes, until asparagus spears are tender.
- Cook the butter over medium low heat until melted.
- Whisk the milk, flour and cayenne together in a separate bowl and add to pan, then add cheese.
- Whisk until thickened and remove from heat.
- Drizzle cheese sauce over asparagus to serve.