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Dan Goldberg Photo by: Dan Goldberg

Prosciutto-wrapped Asparagus

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

Sunset MARCH 2007

  • Yield: Makes 4 servings

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

Preparation

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.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 63%
  • Protein: 6.5g
  • Fat: 6.1g
  • Saturated fat: 3g
  • Carbohydrate: 3.5g
  • Fiber: 0.6g
  • Sodium: 336mg
  • Cholesterol: 69mg
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Prosciutto-wrapped Asparagus recipe

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