Asparagi al cartoccio...

Asparagi al cartoccio

Asparagus in parchment

Ingredients:

2 1/4 pounds aparagus, trimmed

3 tablespoons unsalted butter

2 tablespoons unbleached all-purpose flour

1 1/4 cups whole milk, heated to a simmer

Pinch freshly grated nutmeg

Fine sea salt to taste

Freshly ground black pepper to taste

2 ounces Emmental cheese, thinly sliced

3 1/2 ounces thinly sliced prosciutto, cut into 1-inch pieces

1/2 cup freshly grated Parmigiano Reggiano cheese

Directions: 

1. Preheat the oven to 425 degrees F with racks positioned in the upper and lower thirds. Cut 8 pieces of parchment paper into rectangles measuring 12 by 14 inches.

2. Steam the asparagus, covered, in a steamer set over boiling water or using an asparagus pot until crisp-tender, 3 to 5 minutes. Transfer the stalks with a slotted spoon to a bowl of ice and cold water to stop cooking, then drain and pat them dry. 

3. Put one-quarter of the asparagus in the center of piece of parchment paper. Repeat with the remaining asparagus, using 4 of the 8 pieces of parchment all together. Reserve the remaining paper.

4. To make a béchamel, heat 2 tablespoons of the butter in a 2-quart heavy saucepan over medium-low heat until melted, then add the flour and cook over low heat, whisking, for 3 minutes. Add the hot milk little by little, whisking to incorporate between additions, then bring the mixture to a boil, reduce the heat, and simmer, whisking, until the béchamel is thickened, 3 to 4 minutes more. Add the nutmeg and season with salt and pepper.

5. Spoon the béchamel over the asparagus, then top with the Emmental and prosciutto; cut the remaining 1 tablespoon butter into small pieces and scatter them over the asparagus; sprinkle Parmigiano Reggiano over all. Top each portion with one of the reserved parchment pieces, then crimp the edges to form sealed packets. Put the packets on baking sheets and bake until heated through, 12 to 15 minutes. Transfer the packets to plates, cut them open, and serve immediately. 

Serve 4   Cooking Time: 20 minutes

~Bella