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Prosciutto-wrapped Asparagus

Dan Goldberg
Yield Makes 4 servings
The sauce, reminiscent of deviled eggs, makes an elegant accompaniment for asparagus. Prep and Cook Time: 30 minutes.

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

Nutrition Information

  • calories 88
  • caloriesfromfat 63 %
  • protein 6.5 g
  • fat 6.1 g
  • satfat 3 g
  • carbohydrate 3.5 g
  • fiber 0.6 g
  • sodium 336 mg
  • cholesterol 69 mg

How to Make It

  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.

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

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

  4. Note: Nutritional analysis is per serving.