Prosciutto-wrapped Asparagus with Truffle Butter

I subscribe to a foodie newsletter called Gourmet Tastemakers and sometimes they come up with really interesting dishes. I jumped at the idea of this one because I personally love truffles. Of course, I've never had "real" truffles, just truffle oil or truffle butter, but hopefully one of these days I'll actually taste this quite elusive and expensive fungi.

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)

DIRECTIONS

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.