Recipe by Lisa K
"This cold asparagus dish is tender, tasty and easy to create. The zesty lemon and the salty prosciutto work perfectly together to add wonderful flavor and great presentation to a vegetable that many are cautious to try. I have had people who normally turn their noses up at asparagus thoroughly enjoy this side dish."
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fresh asparagus, trimmed
1 (3 ounce) package
This is great! I did make a few minor changes, I wrapped only 1 or 2 pieces of asparagus not 5 (we really like prosciutto) and I put the lemon on the asparagus before I wrapped them (more lemon flavor on the asparagus).
Not a favorite in our house, at all. Based on the rave reviews, I thought I'd serve this at Easter dinner, as a side to go with our lamb. Although the presentation was nice and everyone liked the cold asparagus, I noticed that everyone tossed the prosciutto (including me) and nobody went back for seconds, which left me with a lot of left-overs that we tossed. Disappointing. The meat was obviously a turn-off and even though I gave my asparagus a "bath" in lemon juice, it barely picked up any of the flavor. Note: if you decide to try it - make sure you barely blanche the asparagus. Based on another review, I kept mine in for almost 5 minutes and the tops turned to mush which didn't look very nice.
I know I'm the person who shared the recipe, but I wanted to share a few more things with you. First of all, if you like lemon, use more of the juice and zest. I know I usually do. Finally, if you want your asparagus super tender and you have the time and the patience, use a vegetable peeler and peel the asparagus (not the head) before you boil it. This especially works if your asparagus is very thick. If you are not sure where to cut off the bottom end of your asparagus, just grasp hold of the top and bottom of your stalk and bend it from the bottom until it breaks. The asparagus will break at the spot where the tough ends and the tender begins. Enjoy!
Lisa is one of my best friends, and a great cook, so I knew I had to try these. I'm glad I did. These are awesome! My asparagus were pretty thin, so I only boiled them for about 3 minutes and then submerged them in an ice bath to stop the cooking. My Italian husband also raved about them. We will definitely be making these again. Lisa, you're the best! Thanks for the recipe dear friend!
The simplicity of this recipe drew me to it, but the popularity of it to my Thanksgiving guest will bring me back. The lemon juice squeezed on top is the key to the flavor. I served it with some spears NOT wrapped in prosciutto, but guests ate both in equal proportion. Also, I found an accompanying sauce recipe from Everyday Food and altered it to fit my ingredients available - 1/2 cup greek yogurt, juice of one lemon and dried dill to taste. It was a hit!
Really delightful brunch recipe. Simple, bright, and elegant
I wasn't sure about the cold asparagus but, I will have to say that this recipe is wonderful. I fixed this dish without any changes as a side dish for Easter dinner and everyone loved it. So easy and so good. Thank you for the recipe. A nice do ahead dish with no last minute fussing around.
* Percent Daily Values are based on a 2,000 calorie diet.
Cold Asparagus with Prosciutto and Lemon
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 50
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