Ingredients
3 lb thin asperagus (trimmed)
1 1/2 cups mayonaise
1/2 tsp salt
1 tbsp dijon mustard
1/2 tsp lemon juice
1 1/2 lb sliced proscuitto
Preparation
Blanch asperagus in 2 batches in a large saucepan of boiling salted water for 1 minute. Transfer to an ice bath (cold water with ice)to stop them from continuing to cook. Drain well and pat dry. In a mixing bowl combine mayonaise, salt, dijon, and lemon juice. Take one slice of proscuitto, spread a thin layer of dijon-mayo mixture on it roll around one asperagus. Repeat. Chill until serving
