Asparagus With Crispy Prosciutto And Tarragon Aioli

Name: Asparagus With Crispy Prosciutto And Tarragon Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Tarragon Aioli; 2 very fresh large egg yolks; 1 large garlic clove, peeled; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon Dijon mustard; 1/2 teaspoon sea salt; 1/2 cup extra-virgin olive oil; 1/2 cup canola oil; 2 tablespoons chopped fresh tarragon; 1 teaspoon finely grated lemon zest; For the Asparagus; 6 thin slices prosciutto; 1 1/2 pounds green asparagus, ends snapped off, bottoms cut on the diagonal; 2 tablespoons extra-virgin olive oil; juice of half a lemon; Lemon zest for garnish

Servings: persons

For the Tarragon Aioli
2 very fresh large egg yolks
1 large garlic clove, peeled
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/2 cup extra-virgin olive oil
1/2 cup canola oil
2 tablespoons chopped fresh tarragon
1 teaspoon finely grated lemon zest
For the Asparagus
6 thin slices prosciutto
1 1/2 pounds green asparagus, ends snapped off, bottoms cut on the diagonal
2 tablespoons extra-virgin olive oil
juice of half a lemon
Lemon zest for garnish

1
Combine the egg yolks, garlic, lemon juice, mustard and salt in the bowl of a food processor. Process until homogenized. Combine oils in a small bowl. With the machine running, slowly drizzle in oil until the mixture comes together and thickens. Transfer to a bowl and add tarragon and lemon zest. Cover and refrigerate until use.
2
Preheat oven to 325 F. Arrange prosciutto slices in one layer on a baking tray. Bake in oven 20 minutes. Turn off oven. Keep prosciutto in oven for additional 10 minutes. Remove and cool.
3
Bring a large pot of salted water to a boil. Add asparagus and blanch briefly until they are bright green in color, but still firm, 1 minute. Remove, drain and refresh under cold water. Lay on a kitchen towel in one layer to cool and thoroughly dry.
4
Arrange asparagus on a platter. Drizzle with olive oil. Squeeze 1/2 lemon over. Sprinkle with sea salt. Break up the prosciutto into shards and scatter over the asparagus. Garnish with lemon zest. Serve with Tarragon Aioli on the side or drizzled over asparagus.

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the Tarragon Aioli, 2 very fresh large egg yolks, 1 large garlic clove, peeled, 2 tablespoons freshly squeezed lemon juice, and more.

Yes, Asparagus With Crispy Prosciutto And Tarragon Aioli falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!