Prosciutto-Wrapped Asparagus with Lemon Cream Sauce (Edit recipe)

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This easy recipe is perfect for a side dish or appetizer for Mother's Day brunch! It's so simple to make, always impressive, and packed with flavor. Fresh asparagus wrapped in prosciutto and roasted to crispy perfection then topped with a dairy-free lemon cream sauce that gives hollandaise a run for it's money! This recipe is paleo, gluten free, dairy free, Whole30, and keto.

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PREP TIME

5 minutes

COOK TIME

12 minutes

INGREDIENTS

Serves: 6

Ingredients

1 bunch Asparagus, washed and ends trimmed* (16oz/450g)
1 Tbsp Extra Virgin Olive Oil
.125 tsp Black Pepper, freshly ground
.5 lb Prosciutto, thinly, sliced
.5 cup Raw Cashews, (72 g)
1 clove Garlic, small**
.5 cup Water, boiling hot
2 Tbsp Lemon Juice, fresh
1 Lemon, Zest of
.25 tsp Sea Salt, fine

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 425°F and line baking sheet with parchment paper.
Dry asparagus well and toss with 1 Tbsp olive oil and 1/8 tsp pepper.
Wrap each stalk of asparagus with prosciutto by laying one slice of prosciutto on a cutting board, placing the asparagus stalk on top at one end, and rolling the stalk up like a sushi roll. Work the prosciutto up the stalk in a twist so that the prosciutto is evenly distributed and not too thick in one place. Your prosciutto should be thin and will likely break apart some when separating the sheets and rolling. Not to worry, that's totally fine! Perfection is not necessary here. If your prosciutto slices are thicker you will want to slice them lengthwise down the middle and wrap each stalk of asparagus in 1/2 slice of prosciutto. The idea is to have a thin layer of prosciutto so that it can crisp up a bit during the cooking process. Place finished wrapped asparagus stalks on prepared baking sheet, evenly spaced and not touching. Use two baking sheets if necessary to prevent crowding.
Roast in the oven for 10 minutes, then broil on high for about 2 minutes to get some crispy edges on the prosciutto.
While asparagus is roasting, make the sauce. Place 1/2 cup cashews and small clove garlic in a high-powered blender. Pour 1/2 cup boiling hot water over them and allow to sit for 2 minutes. Add 2 Tbsp lemon juice, zest of 1 lemon, and 1/4 tsp sea salt. Blend on high until completely smooth (about 2 minutes). Replace lid once it's done to keep sauce warm until ready to serve.
When asparagus is done cooking, remove to a serving dish and top with lemon cream sauce. Serve immediately.

Notes

*This recipe is intended for thicker asparagus, as shown in the photos. If you have thin asparagus stalks, you will need to reduce the cook time to around 5 minutes and then broil for about 2 minutes to crisp up the prosciutto. You want the asparagus to be cooked through but not completely soft and limp. // **If you're a garlic lover like me, it may be tempting to add more, but I urge you not to. A very small clove of garlic is plenty for this delicate sauce. The garlic gets cooked somewhat by the boiling water, but not all the way and more than 1 small clove can be overwhelming in the sauce. Did you love the recipe? I would love if you left me a 5-star review below! ⭐️⭐️⭐️⭐️⭐️

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Show nutritional information

This is our estimate based on online research.
Calories:	119
Fat:	9 g
Carbohydrates:	3 g
Protein:	7 g
Cholesterol:	13 g
Sodium:	443 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.