- Dish type
- Fruit starters
This a fabulously easy but elegant Italian-inspired starter. The tart lemon and the salty prosciutto add wonderful flavour and play off the asparagus nicely.
13 people made this
- 450g fresh asparagus, trimmed
- 5 slices prosciutto (about 85g in total)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
MethodPrep:10min ›Cook:4min ›Ready in:14min
- Bring a large pot of lightly salted water to the boil. When the water is boiling, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green colour. Drain again and pat dry with kitchen paper.
- Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice.
Reviews & ratingsAverage global rating:(15)
Reviews in English (12)
by Lisa K
I know I'm the person who shared the recipe, but I wanted to share a few more things with you. First of all, if you like lemon, use more of the juice and zest. I know I usually do. Finally, if you want your asparagus super tender and you have the time and the patience, use a vegetable peeler and peel the asparagus (not the head) before you boil it. This especially works if your asparagus is very thick. If you are not sure where to cut off the bottom end of your asparagus, just grasp hold of the top and bottom of your stalk and bend it from the bottom until it breaks. The asparagus will break at the spot where the tough ends and the tender begins. Enjoy!-20 Aug 2008
This is great! I did make a few minor changes, I wrapped only 1 or 2 pieces of asparagus not 5 (we really like prosciutto) and I put the lemon on the asparagus before I wrapped them (more lemon flavor on the asparagus).-23 May 2008
The simplicity of this recipe drew me to it, but the popularity of it to my Thanksgiving guest will bring me back. The lemon juice squeezed on top is the key to the flavor. I served it with some spears NOT wrapped in prosciutto, but guests ate both in equal proportion. Also, I found an accompanying sauce recipe from Everyday Food and altered it to fit my ingredients available - 1/2 cup greek yogurt, juice of one lemon and dried dill to taste. It was a hit!-27 Nov 2011