Recipe courtesy of Joey Altman
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30 min
15 min
15 min
2 ? 4 servings




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.


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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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