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.
Prosciutto-Wrapped Asparagus with Citrus Dip
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.
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- Calories: 42
- Calories from fat: 86%
- Protein: 1.8g
- Fat: 4g
- Saturated fat: 0.8g
- Carbohydrate: 0.8g
- Fiber: 0.2g
- Sodium: 81mg
- Cholesterol: 5mg
- 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.
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