Makes 6 servings:
- 1 kg of asparagus or 24 pieces
- 1 tbsp of butter
- 12 slices of prosciutto ham
- 1 bunch of parsley
- 2 tbsp of honey
- 2 tbsp of extra virgin olive oil
- 1 tbsp of balsamic vinegar
Clean the asparagus and peel the bottom.
Bring to a boil in a large pot of salted water with sugar and butter and cook for about 10 minutes.
Take out the asparagus from the pot under cold water and drain, wrap asparagus, two at a time in a slice of prosciutto and arrange on a plate in a decorative way.
In a blender mix the parsley, honey, balsamic vinegar and oil and serve the sauce with the asparagus bundles.