Prosciutto And Asparagus Tips
|Fresh asparagus spears||50 , trimmed to 3 inches , reserve the stalks for soup|
|Sweet butter||1 Cup (16 tbs), softened|
|Grated lemon zest||1 Tablespoon (Of 1 Lemon)|
|Fresh lemon juice||1 Tablespoon|
|Thin prosciutto slices||17 (Each Cut Into 3 Rectangles About 2-By-3 Inches)|
In a large saucepan of boiling salted water, blanch the asparagus briefly and drain.
In a medium mixing bowl, combine butter, lemon zest, and juice and blend thoroughly.
Lay the prosciutto slices out on a flat work surface and spread each slice with lemon butter.
Place an asparagus tip on each piece of prosciutto and roll up securely, allowing the tip of the asparagus to extend slightly beyond the edge of the prosciutto.
Trim the ends to uniform length and chill, covered with paper towels, until ready to serve.