Prosciutto wrapped asparagus spears with aioli
Thinly sliced, salty proscuitto is beautiful wrapped around blanched asparagus spears as a beautiful starter. Serve with a creamy, homemade garlic aioli, to dip.
- 20 mins preparation
- 5 mins cooking
- Serves 8
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Ingredients
Prosciutto wrapped asparagus spears with aioli
- 2 egg yolks
- 2 tablespoon lemon juice or white wine
- 3 clove garlic, crushed
- 1 teaspoon dijon mustard
- 2/3 cup olive oil
- 12 slices proscuitto, halved lengthways
- 2 bunch asparagus, trimmed, blanched
Method
Prosciutto wrapped asparagus spears with aioli
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1Place egg yolks, juice, garlic and mustard in a food processor. Process until smooth.
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2With motor operating, gradually add oil through chute, until aioli thickens. Season to taste.
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3Wrap proscuitto firmly around each asparagus spear.
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4Preheat barbecue or char-grill on high. Spray asparagus with oil. Char-grill asparagus 3-4 minutes, turning, until browned. Serve spears with aioli.
Notes
Prepare everything ahead and cook when ready to serve.
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