About this recipe: This a fabulously easy but elegant Italian-inspired starter. Asparagus is bundled then wrapped in prosciutto and finished with a touch of lemon juice and zest. The tart lemon and the salty prosciutto add wonderful flavour and play off the asparagus nicely.
I know I'm the person who shared the recipe, but I wanted to share a few more things with you. First of all, if you like lemon, use more of the juice and zest. I know I usually do. Finally, if you want your asparagus super tender and you have the time and the patience, use a vegetable peeler and peel the asparagus (not the head) before you boil it. This especially works if your asparagus is very thick. If you are not sure where to cut off the bottom end of your asparagus, just grasp hold of the top and bottom of your stalk and bend it from the bottom until it breaks. The asparagus will break at the spot where the tough ends and the tender begins. Enjoy! - 20 Aug 2008 (Review from Allrecipes US | Canada)
This is great! I did make a few minor changes, I wrapped only 1 or 2 pieces of asparagus not 5 (we really like prosciutto) and I put the lemon on the asparagus before I wrapped them (more lemon flavor on the asparagus). - 23 May 2008 (Review from Allrecipes US | Canada)
The simplicity of this recipe drew me to it, but the popularity of it to my Thanksgiving guest will bring me back. The lemon juice squeezed on top is the key to the flavor. I served it with some spears NOT wrapped in prosciutto, but guests ate both in equal proportion. Also, I found an accompanying sauce recipe from Everyday Food and altered it to fit my ingredients available - 1/2 cup greek yogurt, juice of one lemon and dried dill to taste. It was a hit! - 27 Nov 2011 (Review from Allrecipes US | Canada)