Prosciutto Wrapped Asparagus With Lemon Aioli

“Barbecue the asparagus and make the dip the day before, then assemble in the morning and chill. Because prosciutto is so fragil, order a couple extra slices just to make sure that there is enough to cover each spear”
READY IN:
20mins
SERVES:
18
YIELD:
1/4 cup dip
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 or preheat barbecue to medium high.
  2. Cut asparagus into 5" pieces, discarding tough ends. Place on a baking sheet, toss with olive oil, then sprinkle with salt. Roast until just tender, 3 - 4 minutes.
  3. Cut the procsiutto into 3 pieces. Coil a strip of prosciutto around each spear. Tie with 1 chive, if you wish. Trim chive.
  4. Stir mayonnaise with garlic, lemon peel, juice and cayenne. If you have used chives, finely chop about 1 T and stir into the mayo.
  5. Makes 18 spears.

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