Prosciutto-Wrapped Asparagus with Citrus Dip

Ingredients

• 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

Preparation

1. 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. 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. 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.