Saut?ed Asparagus with Crispy Prosciutto and Citrus Aioli
1 lbs fresh asparagus spears (if using the large ones, peel the
skin first for best results)
5 slices ea. prosciutto (thinly sliced is preferred)
1 1/2 cups (12oz) Whataburger Light Mayo
1 ea. zest from both 1 small lemon and 1 lime.
2 ea. juice from 2 lemons and 2 limes.
2 tbsp oOttavio Private Reserve Extra Virgin Olive Oil
. * kosher salt and black pepper
Preheat oven to 400°F.
Lay the strips of prosciutto onto a foil lined baking sheet and bake f
or 12-15min or until prosciutto is darker in color and stiffens a bit.
Remove from oven and allow to cool.
Rinse your asparagus and trim off the ends. (dry thoroughly).
In a saute pan over medium heat add olive oil and allow pan to get ho
t about 1min. Add in the rinsed asparagus and stir fry for about 3-4mi
n, turning and moving often.
Meanwhile in a blender combine the Mayo, lemon & lime zests, and lemon
and lime juices together until smooth and fully combined. You can al
so do this with a wire whisk in a bowl.
Remove Asparagus from pan (should still be crunchy) top with crumbled
crispy prosciutto and serve with the Citrus Aioli. *Reserve the leftov
er Aioli in a squeeze bottle, it will keep for up to 2 weeks
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