Ingredients

• 1 lb medium asparagus (18 to 20)
• 1/2 teaspoon white-truffle oil
• 2 tablespoons unsalted butter, softened
• 9 or 10 large thin slices prosciutto (1/3 lb)

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Instructions

1. 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.
2. Stir oil into butter until incorporated.
3. 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.