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green onion thin strips lemon zest extra-virgin olive oil balsamic vinegar orange zest lemon zest salt
Viewed: 14 - Published at: 4 months agoIngredients
- 18 asparagus spears
- 3 ounces thinly sliced prosciutto, cut crosswise into 2-inch-wide strips (18 total)
- 18 green onion tops, trimmed to 6-inch lengths (split lengthwise if wide)
- 18 thin strips lemon zest (see notes)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 3/4 teaspoon grated orange zest
- 1/2 teaspoon grated lemon zest
- Salt and freshly ground pepper
Method
- Rinse asparagus; snap off tough stem ends. Bring a 4- to 6-quart pot of salted water to a boil over high heat. Add asparagus and cook until crisp-tender, 3 to 4 minutes; rinse under cold water until cool.
- Wrap a strip of prosciutto around each spear 3 to 4 inches from top. Tie green onion strips around prosciutto and tuck a strip of lemon zest underneath the green onion. Arrange spears on a platter.
- In a bowl, mix together olive oil, balsamic vinegar, grated zests, and salt and pepper to taste. Serve with asparagus as a dipping sauce.
- Note: Nutritional analysis is per serving.
