Asparagus with Crispy Prosciutto and Tarragon Aioli

By tulawdog

Ingredients

• Make the Aioli:
• 2 very fresh large egg yolks*
• 1 large garlic clove, peeled
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/2 cup extra virgin olive oil
• 1/2 cup grapeseed or canola oil
• 2 tablespoons chopped fresh tarragon leaves
• 1 teaspoon freshly grated lemon zest
• Prepare the Asparagus:
• 1 1/2 pounds asparagus, ends snapped off, bottoms cut on the diagonal
• sea salt
• 2 tablespoons extra-virgin olive oil
• 1/2 lemon
• 6 prosciutto slices

Preparation

Step 1

Make the Aioli:

Combine the egg yolks, garlic, lemon juice, mustard and salt in the bowl of a food processor. Process until homogenized. Combine oils in a small bowl. With the machine running, slowly drizzle in oil until the mixture comes together and thickens. Transfer to a bowl and whisk in tarragon and lemon zest. Cover and refrigerate until use.

*Due to the slight risk of Salmonella, use only fresh, properly refrigerated and clean Grade A or AA eggs with shells intact, and avoid contact between the opened shell and the whites or yolks.


Prepare the Asparagus:

Preheat oven to 325 F. Arrange prosciutto slices in one layer on a baking tray. Bake in oven 15 minutes. Turn off oven. Keep prosciutto in oven for additional 15 minutes. Remove and cool.
Bring a large pot of salted water to a boil. Add asparagus and blanch briefly until they are bright green in color, but still firm, 1 minute. Remove, drain and refresh under cold water. Lay on a kitchen towel in one layer to cool and thoroughly dry.
Arrange asparagus on a platter. Drizzle with 1-2 tablespoons extra-virgin olive oil. Squeeze 1/2 lemon over. Sprinkle with sea salt. Drizzle Tarragon Aioli over asparagus (or serve on side for dipping.) Break the prosciutto into shards and scatter over the asparagus.