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Prosciutto-Wrapped Asparagus with Citrus Dip

Ericka McConnell
Yield Makes 18 hors d'oeuvres
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.


  • 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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per serving.