Asparagus-Fontina-Prosciutto Wraps

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
2 ? 4 servings
Level:
Easy

Ingredients
  • 1 bunch asparagus, trimmed
  • 2 tablespoons olive oil
  • Salt and pepper
  • 10 thin slices prosciutto
  • 10 slices fontina
  • Aioli, recipe follows
  • Aioli:
  • 1 egg yolk*
  • 2 lemons, juiced
  • 2 garlic cloves
  • 1/2 teaspoon sea salt
  • 3/4 cup extra-virgin olive oil
Directions

Saute or grill the asparagus until slightly tender. Let cool. Wrap each stalk with a slice of fontina and the prosciutto. Serve with an aioli dipping sauce.

Aioli:

Place the egg yolk, lemon juice, garlic, and salt into a food processor. Process until well blended. With the machine running, pour in the olive oil in a steady stream and process until the mixture thickens. Scrape into a bowl and squeeze a few more drops of lemon juice over the top, stir and set aside.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


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    Roasted Asparagus Wrapped in Prosciutto

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