The sauce, reminiscent of deviled eggs, makes an elegant accompaniment for asparagus. Prep and Cook Time: 30 minutes.
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
How to Make It
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.
In a small bowl, combine sour cream, chopped egg, parsley, lemon juice, mustard, lemon zest, and pepper. Add salt to taste.
Lay 4 asparagus spears on each piece of prosciutto and roll up. Repeat to form 4 bundles. Serve with sauce.