Recipe from Sunset Magazine, July 2006.
INGREDIENTS:
18 asparagus spears
3 ounces thinly sliced prosciutto, cut into 2-inch wide strips
18 thin green onion tops or chives, trimmed to 6-inch lengths
18 thin lemon zest strips
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 black pepper
Directions:
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 the top. Tie green onion strips or chives 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.
Makes 18