Prosciutto-wrapped Asparagus
Dan Goldberg
YieldsMakes 4 servings
AuthorRoxanne Chan, Albany, CA,
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.

Prosciutto-wrapped Asparagus
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