Asparagus and Prosciutto Bundles

ASPARAGUS and PROSCIUTTO BUNDLES (Ina Garten)
Serves 6 

Ingredients:

 Kosher salt
3 pounds medium-size asparagus, bottom thirds discarded
10 slices of Italian prosciutto
Good olive oil
3 tablespoons butter
Fleur de sel and freshly ground black pepper
3 ounces grated Gruyère cheese

Method: 

MAKE IT AHEAD: Assemble the asparagus bundles, top with butter and cheese, and refrigerate for up to 12 hours. Bake before serving.

1) Preheat the oven to 400 degrees. Fill a large pot with water, add 1 tablespoon salt, and bring to a boil. If the asparagus are thick, peel them halfway up the stalk with a vegetable peeler. Immerse the asparagus in the boiling water and cook for 2 minutes. Drain the asparagus and put them immediately into a large bowl of ice water to set the bright green color. Allow to chill for 2 to 3 minutes. Drain and pat the asparagus dry.

2) Gather 6 to 8 asparagus spears into a bundle with the tips together, and wrap a slice of prosciutto securely around the middle. Repeat to make 10 bundles. Brush a rectangular baking dish (large enough to hold the bundles in one layer) with olive oil. Place the bundles seam side down in the baking dish, arranged side by side, with the tips facing the same way. In a small saucepan, heat the butter and 2½ tablespoons of olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with 1 1/4 teaspoon fleur de sel, 3/4 teaspoon pepper, and the Gruyère and bake for 12 to 15 minutes, until the butter is sizzling and the cheese melts and starts to brown. Serve hot.