Executive Chef, Frank Crispo, at Crispo in NYC has developed this appetizer to showcase ingredients that go well with Mionetto Prosecco.
Serves 4-6.
Ingredients:
- 20- 30 asparagus spears, lightly peeled
- 12-18 sliced San Daniele Prosciutto
- 1 cup grated Grano Padano cheese
- 3/4 cup dried bread crumbs
- 1 cup soft sweet butter
- 1 ground black pepper, salt
Preparation:
- Combine soft butter, grated Grano Padano Cheese and bread crumbs to make Grana Padano Butter.
- Par cook asparagus. Cool. Arrange on an oven-proof platter - season with salt and pepper.
- Spread Grana Padano Cheese Butter over asparagus evenly.
- Place under broiler in oven and allow to brown evenly.
- Place asparagus on serving plates and drape San Daniele Prosciutto slices on top and serve.
