Ingredients
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16 asparagus spears
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1/4 teaspoon salt, plus more to taste
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1/4 cup sour cream
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1 tablespoon chopped fresh flat-leaf parsley
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2 teaspoons fresh lemon juice
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1/2 teaspoon Dijon mustard
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1/4 teaspoon finely grated fresh lemon zest
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1/8 teaspoon fresh ground black pepper
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4 slices prosciutto
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1 egg, hard-boiled, peeled, and finely chopped
Instructions
- Snap woody ends off asparagus spears.
- In a large frying pan, bring 3/4 cup water to boil. Add salt and trimmed asparagus, cover, and cook until asparagus is tender, about 4 minutes. Drain, dry and let cool.
- In a small bowl, combine sour cream, chopped egg, parsley, lemon juice, mustard, lemon zest, and pepper. Add salt to taste.
- Lay 4 asparagus spears on each piece of prosciutto and roll up. Repeat to form 4 bundles. Serve with sauce.