20 fresh asparagus spears, cleaned and trimmed

20 slices of thin young prosciutto (120 g.)

5 tablespoons mayonnaise (75 ml)

5 cloves garlic, minced

1 baguette, sliced into ¼ to ½ inch slices, lightly toasted


1. In a shallow pan filled with salted water and over medium heat, cook asparagus until just tender. Take them off heat and drain water. Pour cold water over them continuously to stop cooking process. Set them to dry on paper towels to dry.

2. Take each asparagus spear and wrap a slice of prosciutto around it. Set aside until needed.

3. In a medium bowl, combine mayonnaise and garlic. Serve sauce in a dipping sauce dish and place in the center of a large platter. Arrange asparagus around it. Serve.

See more: Appetizer, Dinner, Pork

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