Prosciutto Wrapped Asparagus With Lemon Aioli

"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"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
10
Yields:
1/4 cup dip
Serves:
18
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 400 or preheat barbecue to medium high.
  • 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.
  • Cut the procsiutto into 3 pieces. Coil a strip of prosciutto around each spear. Tie with 1 chive, if you wish. Trim chive.
  • Stir mayonnaise with garlic, lemon peel, juice and cayenne. If you have used chives, finely chop about 1 T and stir into the mayo.
  • Makes 18 spears.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes