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Cold Asparagus with Prosciutto and Lemon

Reviewed: Nov. 27, 2011
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!
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