Prosciutto-Wrapped Asparagus with Mint Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 30 min Start to finish: 30 min Ingredients:
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 fat-free chicken broth |
2 teaspoons extra-virgin olive oil |
1 teaspoon fresh lemon juice |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. 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.
2. Divide asparagus among 4 plates and wrap each pile with a slice of prosciutto to form a bundle.
3. Blend together mint, garlic, broth, oil, lemon juice, salt, and pepper in a blender, scraping down sides frequently, until smooth. Drizzle dressing over asparagus.
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