I want to say thank you to a group of my friends for being guinea pigs for this recipe...even if you did not know I was experimenting with you. The concept behind this recipe did not originate with me, but the pesto sauce is a Christine original. In the past I played with a recipe calling for prosciutto wrapped asparagus drizzled with a lemon-mint dressing. However the dressing contained too much liquid and would separate making a big soupy mess. Then last Friday, stirred by a craving and a potluck with some friends, I came up with this version. I changed the drippy dressing for a thick, rich pesto. Hope your friends enjoy it as much as mine!
Gluten/Wheat Free
ingredients
3-4 bunches asparagus
8 oz prosciutto
½ medium sweet onion – roughly chopped
1 cup mint leaves packed (about 2 small bunches)
¾ cup pine nuts
½ cup fresh lemon juice (about 1½ lemons)
2 small to medium garlic cloves
½ scant teaspoon salt
2 tablespoons olive oil
pepper to taste
preparation
Blanch the asparagus (should still be firm). Rinse or soak in ice cold water to stop from cooking/softening further and set aside. Chop prosciutto and set aside*. In blender, puree onion, mint, pine nuts, lemon juice, garlic, and salt. Stir pesto on the slowest blender speed and drizzle in olive oil. Dry the asparagus between paper towels then on a serving dish arrange cold asparagus, pour pesto on top and top with prosciutto.
*If you are ambitious and have a smaller group you are serving this to, try wrapping the asparagus instead of chopping it. Wrap 2-3 asparagus together, place on individual plates and serve with pesto.
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