Ericka McConnell Photo by: Ericka McConnell

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.

Sunset JULY 2006

  • Yield: Makes 18 hors d'oeuvres


  • 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.

Nutritional Information

Amount per serving
  • 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

Go to full version of

Prosciutto-Wrapped Asparagus with Citrus Dip recipe