Gerösteter Spargel im Prosciutto-Mantel (mit Zitronen-Aioli!)

Zutaten

• 1 TBS Good-Quality Olive Oil
• 1 1/2 to 2 pounds Thin Asparagus Spears or Asparagus Tips (- trimmed of woody stems)
• 6 ounces Thinly Sliced Prosciutto (- (10 slices) (SEE NOTES))
• 1/2 tsp Italian Seasoning
• Kosher Salt & Ground Black Pepper (- to taste)
• 3 TBS Freshly Grated Parmesan Cheese ((OPTIONAL) (Asiago is a delicious substitute!))
• 1/2 cup Mayonnaise
• 1 Clove Garlic (– grated or minced and smashed into a paste)
• 1 tsp Lemon ((1 TBS Juice + 1/2 tsp Zest))
• heaping 1/2 tsp Dijon Mustard
• 1/2 tsp Fresh Thyme (– finely chopped)
• 1/4 tsp Onion Powder

Zubereitung

1. 1

   Preheat oven to 425-degrees F. Line a large baking sheet with aluminum foil or parchment paper for easy clean up. If using foil, grease with oil or spray with non-stick cooking spray.

2. 2

   Season asparagus: Drizzle the asparagus with 1 tablespoon of oil. Sprinkle with the Italian seasoning, ½ tsp salt and ¼ tsp pepper. Use your hands to toss the asparagus, thoroughly coating it in the seasonings and oil.

3. 3

   Bundle: Make bundles: Divide asparagus into 10 small bundles, about 5 to 8 pieces of asparagus per bundle, arranging the tips so they all face the same direction. Working with 1 bundle and 1 slice of prosciutto at a time, wrap the prosciutto around the asparagus bundle – start wrapping just under the tips of the asparagus and use a downward spiral motion to secure the bundle together in the middle of the spears. Repeat with remaining asparagus and prosciutto.

4. 4

   Add parmesan: Arrange + Add Parmesan: Transfer the asparagus bundles to the prepared baking sheet, seam side down. And arrange the bundles so they are spaced apart in a single layer and NOT touching (you don’t want them to steam!). Optional: Sprinkle the parmesan cheese evenly over the bundles.

5. 5

   Roast: Transfer the baking sheet to the middle rack of the oven and bake for 12 to 15 minutes, or until asparagus is tender-crisp.

6. 6

   Make sauce: Meanwhile, make asparagus dipping sauce: In a small mixing bowl, combine all the ingredients for the lemon dipping sauce. Season with 1/8 teaspoon salt and generous pinch of ground black pepper. Whisk until well combined. Taste and adjust for seasoning. (If you prefer a sweet lemon sauce, add a bit of honey.)

7. 7

   Serve: Remove asparagus bundles from the oven and immediately transfer to a serving platter. Sprinkle with more parmesan. Serve with lemon dipping sauce and lemon wedges on the side. Enjoy!