Glen Prairie’s asparagus appetizer

  • 1 Servings
  • 15mPrep Time
  • 4mCook Time
  • 19mReady In
  • Category : Food
  • Subcategory : Appetizers and snacks
  • Main Ingredient : Asparagus
  • Chef : Danny Ovanin

A member of the lily family, asparagus is a favorite spring vegetable. It comes in many varieties, generally characterized by color: from dark to light green, and purple. The differences in flavor are slight.


  • 9 asparagus spears, cleaned and peeled
  • 3 thin slices prosciutto
  • 1 mixed mushrooms, sliced
  • Butter as needed
  • Salt and pepper to taste
  • 2 tablepoons truffle vinaigrette (recipe below)
  • 5 shavings of pepato cheese or asiago
  • 1/8 teaspoon Maldon smoked sea salt

Truffle balsamic vinaigrette

  • 1/4 cup balsamic vinegar
  • 1/4 cup sherry vinegar
  • 1/4 cup soy sauce
  • 1/4 cup demiglace (optional)
  • 1/4 cup sugar
  • 1 tablespoon Dijon mustard
  • 1/4 cup white truffle oil
  • 2-1/2 cups olive oil
  • Salt and pepper to taste



Bring a large pot of salted water to a boil. Add the asparagus in and cook for about 4 minutes, until crisp/tender. Shock in ice water. Refrigerate until ready to use.

Saute the mushrooms in butter until they are tender. Season with salt and pepper.

Wrap 3 asparagus with one piece of prosciutto. Repeat so you have three bundles of asparagus. Arrange on plate.

Top the asparagus with the mushrooms and drizzle with truffle vinaigrette.

Garnish with the cheese and smoked sea salt.


Truffle balsamic vinaigrette

Combine the vinegars, soy sauce, demiglace and mustard in a blender; slowly drizzle in truffle and olive oils to emulsify. Season to taste. 4 cups.