Seanie (with his fresh buzz cut I just gave him for Thanksgiving) likes to help me in the kitchen, so I put him to work wrapping the asparagus.
So here’s the lowdown – this recipe is super easy and great to make ahead. If you’re bringing it somewhere, mix the sauce in a jar or airtight plastic container for traveling, and then assemble when you get there.
One bunch of asaparagus
1/4 lb. domestic* prosciutto
1 cup mayo
4 teaspoons low-sodium soy sauce (I like low-sodium soy sauce so I can control the saltiness of dishes)
1 1/2 teaspoons white sugar
2 teaspoons lemon juice
2 teaspoons wasabi paste** (or wasabi powder mixed with water into a paste)
Cut the woody ends off the asparagus (about 2″). Blanch in a pot of boiling water until stalks turn bright green, about 2-4 minutes depending on their thickness. Drain and cool.
Slice each piece of prosciutto in two.
Lay a piece of prosciutto on a work surface and roll the asparagus up in it, on an angle, so that it covers the stalk. Arrange on serving plate.
Whisk together mayo, soy sauce, sugar, lemon juice and wasabi paste and pour into serving bowl.
Refrigerate until ready to serve.
*I find the domestic prosciutto to be less salty than the imported versions, but you might want to ask for a taste of each at your deli before you decide.
**I coudn’t find wasabi paste anywhere so I picked up wasabi powder at Whole Foods. To make it into a paste, in a small bowl, mix just enough water with it to create a thick consistency, then invert the bowl onto a plate and leave for a half hour. For some reason this makes the the paste more potent. Wasabi has a taste similar to hot mustard – it is used to give foods a little kick.
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