Prosciutto-Wrapped Asparagus with Citrus Dip

Prosciutto-Wrapped Asparagus with Citrus Dip Recipe
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.


Makes 18 hors d'oeuvres

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Nutritional Information

Calories 42
Caloriesfromfat 86 %
Protein 1.8 g
Fat 4 g
Satfat 0.8 g
Carbohydrate 0.8 g
Fiber 0.2 g
Sodium 81 mg
Cholesterol 5 mg


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


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.

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.

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.

Note: Nutritional analysis is per serving.

July 2006
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