INGREDIENTS (makes 18 to 20 hors d'oeuvres)
- 1 lb medium asparagus (18 to 20)
- 1/2 tsp white-truffle oil
- 2 Tbsp unsalted butter, softened
- 9 or 10 large thin of baslices prosciutto (1/3 lb)
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.
Stir oil into butter until incorporated.
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.