Recipe courtesy of Joey Altman

Asparagus-Fontina-Prosciutto Wraps

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 2 ? 4 servings
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1 bunch asparagus, trimmed

2 tablespoons olive oil

Salt and pepper

10 thin slices prosciutto

10 slices fontina

Aioli, recipe follows


1 egg yolk

2 lemons, juiced

2 garlic cloves

1/2 teaspoon sea salt

3/4 cup extra-virgin olive oil


  1. 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.


  1. 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.
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