Kevin's Prosciutto-Wrapped Asparagus & Mozzarella Bundle

Overlapping prosciutto slices smothered in shredded mozzarella, stuffed with raw pencil-thin asparagus, rolled tight, and pan-seared on all sides until crisp and gooey.

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Ingredients

  • •6 slices prosciutto, thin sliced
  • •½ cup whole milk mozzarella, shredded
  • •8 spears asparagus, pencil-thin, ends trimmed
  • •1 tbsp avocado oil
  • •salt (to taste)
  • •black pepper (to taste)

Steps

  1. Carefully lay out: Carefully lay out slices of prosciutto on a cutting board.
  2. Overlay by ¼: Overlap each prosciutto slice by about a quarter to form one solid connected sheet.
  3. Smother in mozz: Smother the prosciutto sheet in shredded whole milk mozzarella.
  4. Chop off the ends: Chop the tough woody ends off the asparagus.
  5. Add raw, pencil thin: Lay the raw, pencil-thin asparagus spears across the mozzarella-covered prosciutto.
  6. S&P baby!!!: Season the asparagus and cheese with salt and pepper.
  7. Roll gently: Gently roll the prosciutto sheet around the asparagus and cheese into a tight bundle.
  8. Sear high heat: Sear the bundle in avocado oil over high heat, turning to crisp the prosciutto on all sides.
  9. Enjoy: Plate and enjoy while hot.
Kevin's Tip: Overlapping the prosciutto slices by about a quarter before rolling is what holds the whole bundle together in the pan — skip that overlap and it can unravel while searing.
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