Prosciutto-Wrapped Asparagus with Meyer Lemon Aïoli

Course: Appetizer
Servings: 4 people


  • 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


  • 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.



Pairs well with 
Napa Valley Essence

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