Prosciutto wrapped asparagus spears with aioli

Thinly sliced, salty proscuitto is beautiful wrapped around blanched asparagus spears as a beautiful starter. Serve with a creamy, homemade garlic aioli, to dip.

  • 20 mins preparation
  • 5 mins cooking
  • Serves 8
  • Print


Prosciutto wrapped asparagus spears with aioli
  • 2 egg yolks
  • 2 tablespoon lemon juice or white wine
  • 3 clove garlic, crushed
  • 1 teaspoon dijon mustard
  • 2/3 cup olive oil
  • 12 slices proscuitto, halved lengthways
  • 2 bunch asparagus, trimmed, blanched


Prosciutto wrapped asparagus spears with aioli
  • 1
    Place egg yolks, juice, garlic and mustard in a food processor. Process until smooth.
  • 2
    With motor operating, gradually add oil through chute, until aioli thickens. Season to taste.
  • 3
    Wrap proscuitto firmly around each asparagus spear.
  • 4
    Preheat barbecue or char-grill on high. Spray asparagus with oil. Char-grill asparagus 3-4 minutes, turning, until browned. Serve spears with aioli.


Prepare everything ahead and cook when ready to serve.

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