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Prosciutto-wrapped Asparagus

The sauce, reminiscent of deviled eggs, makes an elegant accompaniment for asparagus. Prep and Cook Time: 30 minutes.

Prosciutto-wrapped Asparagus

Dan Goldberg
 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
Step 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

In a small bowl, combine sour cream, chopped egg, parsley, lemon juice, mustard, lemon zest, and pepper. Add salt to taste.

Step 3

Lay 4 asparagus spears on each piece of prosciutto and roll up. Repeat to form 4 bundles. Serve with sauce.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 88Calories from Fat 63
% Daily Value *
Total Fat 6.1g10%

Saturated Fat 3g15%
Cholesterol 69mg23%
Sodium 336mg15%
Total Carbohydrate 3.5g2%

Dietary Fiber 0.6g3%
Protein 6.5g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.