Spring Recipe: Prosciutto-Wrapped Asparagus
It’s asparagus season! British asparagus typically runs from late April to late June, so now is the time to try this quick and easy prosciutto-wrapped asparagus. This recipe is the perfect spring side dish - simple, seasonal and delicious!
Ingredients:
· 1 bunch of asparagus
· 1 pack of prosciutto
· Freshly grated parmesan
For the aioli:
· 2 tablespoons of mayonnaise
· ½ lemon, squeezed
· ½ lemon, zested
· ½ teaspoon of Dijon mustard
· 1 garlic clove, minced
· Chopped parsley
· Salt and pepper
Recipe:
1. Wash your asparagus. Snap off the woody ends of the asparagus, roughly two inches from the bottom.
2. Wrap each asparagus spear in one piece of prosciutto.
3. Heat a drizzle of olive oil in a frying pan over medium heat until hot. Fry the asparagus for around 5 minutes, turning often, until the prosciutto is lightly crispy, and the asparagus is vibrant in colour and slightly softened.
4. While the asparagus cooks, make the aioli. In a bowl, mix the mayonnaise, lemon juice, lemon zest, minced garlic, Dijon mustard and chopped parsley. Adjust the quantities to your taste and season with salt and pepper.
5. Remove the asparagus from the pan and transfer to a plate. Grate parmesan directly on top and serve with the aioli.
Written by Beth Lane
Beth is the Food Editor of The Everyday Magazine. She also writes her own Substack newsletter called Small Plates and enjoys travel, reading, reformer pilates and watching anything Bravo!
