Prosciutto-Wrapped Asparagus with Mint DressingRomulo Yanes
Active time: 30 min Start to finish: 30 min
Recipe information
Yield
Makes 4 servings
Ingredients
1 lb thin asparagus, tough ends trimmed
2 thin slices prosciutto (1 oz total), halved crosswise
1/2 cup loosely packed fresh mint leaves
1 garlic clove, smashed and peeled
2 tablespoons fat-free chicken broth
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
Preparation
Step 1
Peel asparagus with a vegetable peeler starting 2 inches from tips, then cook in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander, then transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry with paper towels.
Step 2
Divide asparagus among 4 plates and wrap each pile with a slice of prosciutto to form a bundle.
Step 3
Blend together mint, garlic, broth, oil, lemon juice, salt, and pepper in a blender, scraping down sides frequently, until smooth. Drizzle dressing over asparagus.
