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    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.

    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.

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    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