Active Time

　　30 min

　　Total Time

　　40 min

　　Requiring just a few ingredients and minimal cooking, this hors d'oeuvre is the epitome of elegant simplicity.

　　

Ingredients

Makes 18 to 20 hors d'oeuvres

　　1 lb medium asparagus (18 to 20)

　　1/2 teaspoon white-truffle oil

　　2 tablespoons unsalted butter, softened

　　9 or 10 large thin slices prosciutto (1/3 lb)

　　

Step 1

Prepare a large bowl of ice and cold water. Trim asparagus to 5 inches long, then steam in a steamer over boiling water until crisp-tender, about 4 minutes. Transfer to cold water to stop cooking. Drain and pat dry. Season with salt.

　　

Step 2

Stir oil into butter until incorporated.

　　

Step 3

Cut prosciutto slices into roughly 3- by 3-inch pieces, then thinly coat with truffle butter and place an asparagus stalk at one edge. Roll up, leaving tip and end visible. Repeat with remaining asparagus and prosciutto.