TEMPORARY STORE HOURS: Our three Minneapolis stores will close at 6 p.m. today (Tuesday, April 20), and all of our other stores will close at 7 p.m. All stores will re-open at 7 a.m. on Wednesday, April 21.
Blanch asparagus in boiling salted water for 3 minutes.Immediately drain and plunge into bowl of ice water. Let sit 10 minutes, remove and dry on paper towels. Wrap a basil leaf around each asparagus spear. Wrap prosciutto slice around bottom two-thirds of each asparagus spear. Arrange on serving platter. Garnish with Parmesan shavings and fresh ground black pepper. Drizzle with balsamic vinegar and olive oil.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.