Prosciutto-Wrapped Asparagus

This can be elegant or you can eat it with your fingers. It includes a sauce that is reminiscent of deviled eggs.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 16  asparagus spears
• 1⁄4 teaspoon salt, plus more to taste
• 1⁄4 cup sour cream
• 1  egg, hard-boiled, peeled, and finely chopped
• 1  tablespoon  chopped fresh flat-leaf parsley
• 2  teaspoons fresh lemon juice
• 1⁄2 teaspoon Dijon mustard
• 1⁄4 teaspoon  finely grated fresh lemon zest
• 1⁄8 teaspoon fresh ground black pepper
• 4  slices prosciutto

Directions

1. Snap woody ends off asparagus spears.
2. In a large frying pan, bring 3/4 cup water to boil. Add salt and trimmed asparagus, cover, and cook until asparagus is tender, about 4 minutes. Drain, dry and let cool.
3. In a small bowl, combine sour cream, chopped egg, parsley, lemon juice, mustard, lemon zest, and pepper. Add salt to taste.
4. Lay 4 asparagus spears on each piece of prosciutto and roll up. Repeat to form 4 bundles. Serve with sauce.