Prosciutto-Wrapped Asparagus with Citrus Dip
Ericka McConnell
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.
This recipe, and others like it, can be found in the article “These Fourth of July Party Recipes Will Make Menu Planning So Much Easier.”
How to Make It
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
4
Note: Nutritional analysis is per serving.
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
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
4
Note: Nutritional analysis is per serving.
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