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The Boston Globe

Food & dining

Seasonal Recipe

Recipe for asparagus with prosciutto and green goddess dressing

karoline boehm goodnick for The Boston Globe

Serves 4

Celebrate local asparagus by wrapping them in prosciutto and drizzling with a umami-packed green goddess dressing. Choose thin spears, taking care not to overcook the very slender ones. This dish is ready in minutes, making it the perfect patio appetizer.

Salt and pepper, to taste
1bunch asparagus, ends trimmed
¼cup mayonnaise
¼cup sour cream
1teaspoon chopped fresh tarragon
2tablespoons chopped fresh chives
¼cup chopped fresh parsley
1anchovy, chopped
Juice of ½ lemon
4ounces thinly sliced prosciutto

1. In a deep skillet, bring 2 inches of salted water to a boil. Add the asparagus and cook, turning often, for 1 to 3 minutes, or until tender but still bright green. Transfer the asparagus to a bowl of ice water or very cold tap water. Drain and dry.

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2. In a blender, combine the mayonnaise, sour cream, tarragon, chives, parsley, anchovy, lemon juice, salt, and pepper. Blend until the herbs are fine flecks and dressing is smooth.

3. Cut each slice of prosciutto into 4 pieces. Wrap 1 piece of prosciutto around the center of each spear of asparagus. Arrange on a platter. Drizzle the dressing on the top and serve the remaining dressing separately. Karoline Boehm Goodnick

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