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Grgich Hills Estate | Napa Valley

Prosciutto-Wrapped Asparagus with Meyer Lemon Aïoli

recipes | Appetizers | serves Four

16 asparagus spears, trimmed

2 Meyer lemons

1/3 cup mayonnaise

1 clove garlic, pressed through a garlic press or minced

Salt and white pepper to taste

6 thin slices prosciutto (about 3 ounces), each cut crosswise in thirds

16 chives, 5 to 6 inches long

Pairs Well With
Napa Valley Essence

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In a large saucepan of boiling well-salted water (1 tablespoon of coarse kosher salt per quart), cook the asparagus until crisp-tender, 2 to 4 minutes. Drain, then rinse under cold water until cool. Transfer the asparagus to a paper towel-lined platter or plate, pat the spears dry, and set aside.

Zest 1 of the lemons. Juice the zested lemon to yield 2 tablespoons of juice. In a small bowl, combine the zest, juice, mayonnaise, garlic, and salt and white pepper to taste. Set aside. Cut the remaining lemon into wedges and set aside.

Wrap a piece of prosciutto around an asparagus spear, then tie one of the chives around the prosciutto. Repeat with the remaining spears, arranging the wrapped asparagus on a platter or on individual plates. Arrange the aioli on the side for dipping, garnish with the lemon wedges, and serve.


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