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Ingredients
- Lemon Dip:
- 18 asparagus spears
- 18 slices proscuitto (sliced paper thin)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 3 Tbsp fresh lemon jice
- Zest of one lemon
- Salt and pepper to taste
Preparation
Step 1
Boil asparagus for 1 minute. Remove and put in ice water bath for 5 minutes, then dry on towels. Starting at the bottom of the spear, wrap around one slice of proscuitto. After all spears are wrapped, chill for 1 hour.
To make dip, combine mayonnaise and sour cream. Stir in lemon juice, zest, and salt and pepper. Chill for 2 hours and serve with asparagus.
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