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- Prosciutto Wrapped Asparagus with Mint Dressing
- (Prosciutto e Asparagi alla Menta)
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- Ingredients:
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- 1 lb thin asparagus, tough ends trimmed
2 thin slices prosciutto (1 oz total), halved crosswise
1/2 cup loosely packed fresh mint leaves
1 garlic clove, smashed and peeled
2 tablespoons chicken broth
2 teaspoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
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- Directions:
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- Peel asparagus with a vegetable peeler starting 2 inches from tips, then cook in a large pot of boiling salted water until crisp-tender, about 5 minutes.
Drain in a colander, then transfer to a bowl of ice and cold water to stop cooking.
Drain and pat dry with paper towels.
Divide asparagus among 4 plates and wrap each pile with a slice of prosciutto to form a bundle.
Blend together mint, garlic, broth, olive oil, lemon juice, salt, and pepper in a blender, scraping down sides frequently, until smooth.
Drizzle dressing over asparagus. Makes 4 servings.
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- That's it!
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