Yesterday I showed you the delicious ’8 Second’ Molten Lava Cake that my handsome man and I finished our Valentine’s Day meal off with. Truthfully I just couldn’t stop thinking about it and if I didn’t get to drool over it while writing my post I probably would have made another one for myself. Not that I wouldn’t have enjoyed that, but I’m trying to limit myself to one huge decadent, chocolaty, heavenly sweet a week. I should have started with this…
This my friends, was our starter for the night. Oven roasted, prosciutto wrapped asparagus in a creamy taleggio cheese sauce. Have you ever had taleggio cheese?? Please tell me yes! If you haven’t, you need to find some immediately. Taleggio quickly became my favorite cheese not more than two years ago. It’s a little pricey so I don’t get to indulge as often as I’d like but when I do get a slice of this creamy, fairly mild cheese with its slight fruity tang, it’s gone that night for sure. I couldn’t very well let it go to waste, could I?
I have to be honest, this sauce was so good I ended up eating it with a spoon the entire time I was cooking. I even told my handsome man “I could seriously drink this it’s so good.” And so when you see it in my post about the Brown Butter Lobster Risotto & Bacon Wrapped Filet Mignon, you’ll understand. It had to be on everything.
This recipe was a remake of sorts. We had a similar dish at a restaurant in our neighborhood called Baci & Abbracci. We pretty much licked the plate clean. I’m not sure if this is even close to how they make it but I’m just saying, I would eat it again and again. And now, I’m going to have to spend even more money on this fantastic cheese because 1. well it’s just soooo worth it & 2. this sauce really has to go on everything.
Prosciutto Wrapped Asparagus w/ Taleggio Sauce
inspired by a dish from Baci & Abbracci
1 lb asparagus, cleaned & bottoms removed
5-6 slices prosciutto
2 teaspoons olive oil
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
6-7 ounces (.4 lb) taleggio cheese
Preheat your oven to 400 degrees.
Once your asparagus are cleaned and the tough bottom of the stem has been removed lay out on a foil lined baking sheet. Sprinkle with your olive oil, rolling the asparagus back and forth to get mostly covered. Sprinkle with just a little salt. (not to much – the prosciutto will add a lot) Take the asparagus three at a time and wrap them in a slice of prosciutto. Lay back on the foil lined pan then place in the oven and cook for about 10 minutes.
In the meantime you can make the sauce. Melt the butter over moderate heat, add the flour slowly, whisking together. Let cook for about 3-4 minutes. It will take on a nutty aroma. Then add the milk, a little at a time and whisk until smooth.
Let cook for about 10 minutes, stirring frequently. While mixture is cooking, cut the cheese into small chunks. Add the cut up cheese, season with salt & pepper and a dash or two of Tabasco. Keep warm until ready to serve with asparagus. (And try not to drink it all before then!)