Prosciutto Wrapped Asparagus With Lemon Aioli

Submitted by Abby Girl

"Barbecue the asparagus and make the dip the day before, then assemble in the morning and chill. Because prosciutto is so fragil, order a couple extra slices just to make sure that there is enough to cover each spear"

 

• Ready In: 20mins
• Ingredients: 10
• Yields: 1/4 cup dip
• Serves: 18

ingredients

• 18 asparagus
• 1 teaspoon olive oil
• salt
• 6 -9 slices prosciutto
• 8 -18 chives (optional)

• Aioli

• 1⁄4 cup mayonnaise
• 1 large garlic, minced
• 1 teaspoon lemon peel, finely grated
• 2 teaspoons lemon juice
• 1 pinch cayenne

directions

1. Preheat oven to 400 or preheat barbecue to medium high.
2. Cut asparagus into 5" pieces, discarding tough ends. Place on a baking sheet, toss with olive oil, then sprinkle with salt. Roast until just tender, 3 - 4 minutes.
3. Cut the procsiutto into 3 pieces. Coil a strip of prosciutto around each spear. Tie with 1 chive, if you wish. Trim chive.
4. Stir mayonnaise with garlic, lemon peel, juice and cayenne. If you have used chives, finely chop about 1 T and stir into the mayo.
5. Makes 18 spears.