| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 2 ? 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 2 ? 4 servings |
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
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 761 |
| Total Fat | 72 g |
| Saturated Fat | 21 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 25 g |
| Cholesterol | 131 mg |
| Sodium | 1070 mg |
| Serving Size | 1 of 4 servings |
| Calories | 761 |
| Total Fat | 72 g |
| Saturated Fat | 21 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 25 g |
| Cholesterol | 131 mg |
| Sodium | 1070 mg |
Reviews
very tasty
As far as the asparagus, proscuitto and cheese; that was all good…..then there was the Aioli sauce. That was the nastiest sauce I ever tried. Ended up having to add mayo and dill. The receipe called for too much lemon juice for me. It over powered the dish. Still, don’t think I will use this receipe again.