Prosciutto-Wrapped Asparagus with Citrus Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can make these hors d'oeuvres even simpler: Without their scallion ties or lemon zest, the asparagus and prosciutto still taste terrific. Prep and Cook Time: 30 minutes. Notes: You can substitute chives for the green onions if desired. To make lemon-zest strips, use a vegetable peeler to shave off the lemon's thin outer peel, then cut this zest into strips. Ingredients:
18 asparagus spears |
3 ounces thinly sliced prosciutto, cut crosswise into 2-inch-wide strips (18 total) |
18 green onion tops, trimmed to 6-inch lengths (split lengthwise if wide) |
18 thin strips lemon zest (see notes) |
1/4 cup extra-virgin olive oil |
2 tablespoons balsamic vinegar |
3/4 teaspoon grated orange zest |
1/2 teaspoon grated lemon zest |
salt and freshly ground pepper |
Directions:
1. Rinse asparagus; snap off tough stem ends. Bring a 4- to 6-quart pot of salted water to a boil over high heat. Add asparagus and cook until crisp-tender, 3 to 4 minutes; rinse under cold water until cool.
2. Wrap a strip of prosciutto around each spear 3 to 4 inches from top. Tie green onion strips around prosciutto and tuck a strip of lemon zest underneath the green onion. Arrange spears on a platter.
3. In a bowl, mix together olive oil, balsamic vinegar, grated zests, and salt and pepper to taste. Serve with asparagus as a dipping sauce.
4. Note: Nutritional analysis is per serving.
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