Prosciutto-wrapped Asparagus
Dan Goldberg
The sauce, reminiscent of deviled eggs, makes an elegant accompaniment for asparagus. Prep and Cook Time: 30 minutes.
How to Make It
Step 1
1
Snap woody ends off asparagus spears. 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.
Step 2
2
In a small bowl, combine sour cream, chopped egg, parsley, lemon juice, mustard, lemon zest, and pepper. Add salt to taste.
Step 3
3
Lay 4 asparagus spears on each piece of prosciutto and roll up. Repeat to form 4 bundles. Serve with sauce.
Step 4
4
Note: Nutritional analysis is per serving.
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 freshly ground black pepper
4 slices prosciutto
Directions
Step 1
1
Snap woody ends off asparagus spears. 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.
Step 2
2
In a small bowl, combine sour cream, chopped egg, parsley, lemon juice, mustard, lemon zest, and pepper. Add salt to taste.
Step 3
3
Lay 4 asparagus spears on each piece of prosciutto and roll up. Repeat to form 4 bundles. Serve with sauce.
Step 4
4
Note: Nutritional analysis is per serving.
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