Asparagus-Fontina-Prosciutto Wraps

2013-07-16
  • Yield : 2 ? 4 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Ingredients

  • 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

Method

Step 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.

Step 2

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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