Asparagus and Prosciutto Bundles

Preheat the oven to 400°F (200°C).

Fill a large pot with water, add 1 Tbs. kosher 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.

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 a total of 6 bundles. Brush a rectangular baking dish large enough to hold the bundles in one layer with 1 1/2 Tbs. of the olive oil. Place the bundles, seam side down, in the baking dish, arranged side by side and with the tips facing the same way.

In a small saucepan, heat the truffle butter and the remaining 1 1/2 Tbs. olive oil until the butter melts. Drizzle it over the bundles. Sprinkle with 3/4 tsp. fleur de sel, 1/2 tsp. 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. Serves 6.

Make It Ahead: Assemble the asparagus bundles, top with truffle butter and cheese, and refrigerate for up to 12 hours. Bake before serving.

Reprinted from Make It Ahead: A Barefoot Contessa Cookbook. Copyright © 2014 by Ina Garten. Photographs by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.