ASPARAGI ALLA ZINGARA

Asparagi alla Zingara
{Asparagus bundles with prosciutto}

serves  4

CHEFS PRESS

(Source: Cicciotti's Kitchen Cookbook by Chef Gaetano Cicciotti, photo by Mike Pawlenty)

1 sourdough baguette

2 cups homemade Marinara Sauce (see page 16)

1 pound fresh asparagus

¼ pound sliced Prosciutto di Parma

8 ounces fresh mozzarella cheese, sliced

Garnish: Freshly grated Parmigiano-Reggiano cheese

Garnish: Fresh basil

Preheat oven to 400 degrees. Slice the baguette, and toast for 
about 3 to 4 minutes, until crisp. Set aside. Keep oven on.

Meanwhile, heat marinara sauce. 

Steam asparagus until al dente, about 2 to 3 minutes. 
Divide asparagus into 4 bundles, and wrap each bundle 
in ı or 2 slices of prosciutto. Place bundles on a baking 
sheet or shallow roasting pan. Top with sliced mozzarella. 
Bake until cheese melts, about 3 to 5 minutes.

To serve: Spoon a pool of marinara sauce on a plate. 
Lay ı bundle of asparagus on top. Drizzle with more 
marinara. Serve with toasted baguette slices. 
Garnish with grated cheese and fresh basil.