|Posted on March 15, 2013 at 2:05 PM|
A simple and elegant appetizer great for any Italian meal or as an hors d'oeuvre at a cocktail party! In total this recipe takes about 20 minutes to make start to finish. The asparagus comes out tender, the proscuitto crispy and the citronette adds the extra acidity this dish really needs.
One Bunch Asparagus, Ends Trimmed and Washed
10 Slices of Prosciutto
2 Lemons Juiced
1/2 Lemon Zested
1 TB Fresh Chopped Parsley
3 TB Olive Oil
1 tsp Dijon
In the photo, I shaved the ends off my asparagus for extra presentation, but it is not necessary. Wrap each asparagus stalk in prosciutto. If there seems to be too much prosciutto for you, simply slice the proscuitto in half and just use less. Place all wrapped stalks on a baking sheet and pre-heat your oven to broil.
While you are waiting you can make the citronette. Place dijon and lemon juice in a small mixing bowl. Whisk in olive oil slowly to incorporate it. Season with salt and pepper until desired taste is reached. If citronette is a bit agressive, add 1 tsp water at a time until it softens out a bit. You want this to be acidic though to cut through the richness of the prosciutto.
Place baking sheet in oven on the upper middle rack, and keep an eye on it. The prosciutto will crisp up, and the asparagus will become tender in about 5-8 minutes. Do keep an eye on it, you do not want anything to burn. If tray is too close to broiler, simply move it down one rack.
Once your asparagus is bright green and your prosciutto is crisp, you are done!
Place all stalks on a large plate and finish with citronette, lemon zest and fresh parsley. Season with salt and pepper and enjoy!!