Cold Asparagus with Prosciutto and Lemon

7 Reviews

Prep: 15 min
Cook: 10 min
Ready In: 25 min

“This cold asparagus dish is tender, tasty and easy to create. The zesty lemon and the salty prosciutto work perfectly together to add wonderful flavor and great presentation to a vegetable that many are cautious to try. I have had people who normally turn their noses up at asparagus thoroughly enjoy this side dish.” - by Lisa K

Ingredients

1 pound fresh asparagus, trimmed
1 (3 ounce) package prosciutto
1 tablespoon lemon juice
1 teaspoon lemon zest

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Metric US

Original recipe yields 5 servings

Directions

Bring a large pot of lightly salted water to a boil. When the water is boiling hard, 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 color. Drain again and pat dry with paper towels.
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.

Nutrition

Amount Per Serving (5 total)

Calories
83 cal
4%

Fat
5.6 g
9%

Carbs
3.8 g
1%

Based on a 2,000 calorie diet

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Reviews (7)

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klb520

May. 23, 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 flav..." See moreor on the asparagus). "

Lisa K

Jul. 17, 2009

"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 wan..." See moret 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!"

KIMSCOOKINGNOW

Feb. 20, 2010

"Lisa is one of my best friends, and a great cook, so I knew I had to try these. I'm glad I did. These are awesome! My asparagus were pretty thin, so I only boiled them for about 3 minutes and then ..." See moresubmerged them in an ice bath to stop the cooking. My Italian husband also raved about them. We will definitely be making these again. Lisa, you're the best! Thanks for the recipe dear friend!"

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