Prosciutto Wrapped Asparagus With Lemon Aioli |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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 Ingredients:
18 asparagus |
1 teaspoon olive oil |
salt |
6 -9 slices prosciutto |
8 -18 chives (optional) |
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.
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