Recipe courtesy of Joey Altman
Asparagus-Fontina-Prosciutto Wraps
- Level: Easy
- Yield: 2 ? 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 761
- Total Fat
- 72
- Saturated Fat
- 21
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 25
- Cholesterol
- 131
- Sodium
- 1070
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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.