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
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 for 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 hot about 1min. Add in
the rinsed asparagus and stir fry for about 3-4min, turning and moving often.
Meanwhile in a blender combine the Mayo, lemon & lime zests, and lemon and lime juices tog
ether until smooth and fully combined. You can also do this with a wire whisk in a bowl.
Remove Asparagus from pan (should still be crunchy) top with crumbled crispy prosciutto an
d serve with the Citrus Aioli. *Reserve the leftover Aioli in a squeeze bottle, it will ke
ep for up to 2 weeks
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