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
How to Make It
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.
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.
In a bowl, mix together olive oil, balsamic vinegar, grated zests, and salt and pepper to taste. Serve with asparagus as a dipping sauce.
Proscuitto wrapped asparagus is nothing terribly new, but the citrus dipping sauce was really outstanding with this. I didn't do all of the lemon and green onion wrapping... because I have a life. They're pretty enough just rolled in the prosciutto.
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