Prosciutto-Wrapped Asparagus with Sauteed Morels

• 1 large bunch asparagus, woody ends trimmed
• 6 ounces thinly sliced prosciutto
• 2 tablespoons unsalted butter
• 1 teaspoon minced garlic
• 8 ounces fresh morel, or chanterelle mushrooms, stems trimmed, rinsed and patted dry
• 1 tablespoon fresh minced tarragon

1. Bring a saucepan of salted water to a boil.
2. Place the asparagus in the water and blanch until just fork tender, yet still firm, 4 to 6 minutes.
3. Remove the asparagus from the water and dry on paper towels.
4. In a skillet, melt the butter over medium-high heat.
5. Add the mushrooms, and saute until soft and they start to give off their liquid, about 4 minutes.
6. Add the garlic and cook for 1 minute.
7. Remove from the heat and stir in the tarragon.
8. Wrap 3 asparagus stalks with a prosciutto slice to make a bundle.
9. Repeat with remaining asparagus and prosciutto.
10. Place on a serving platter and spoon the warm mushrooms over the top.
11. Serve.

unsalted butter, garlic, fresh morel, tarragon

Taken from www.foodnetwork.com/recipes/emeril-lagasse/prosciutto-wrapped-asparagus-with-sauteed-morels-recipe.html (may not work)