Prosciutto Wrapped Asparagus with Lemon Yoghurt Glaze

15 minutes
4-6 servings

450g asparagus, thick spears

100g sliced prosciutto


Lemon Yogurt Drizzle:

280g FAGE Total yoghurt

Zest of 1 lemon

2 tablespoons lemon juice

2 tablespoons extra-virgin olive oil

½ teaspoon garlic powder

Salt and pepper to taste

  1. Bring a large pot of water to a boil.
  2. Trim off the tough ends of the asparagus and wash and pat dry.
  3. Add asparagus to the boiling pot and cook for 3 minutes.
  4. Prepare a bowl of ice water and pull out the asparagus and drop it into the ice bath for about 1 minute. Drain the water.
  5. Wrap each spear of asparagus with 1 strip of prosciutto. Set aside.
  6. For the sauce, whisk together yoghurt, lemon zest, lemon juice, olive oil, garlic powder, salt, and pepper.
  7. late the asparagus and drizzle with lemon yoghurt glaze.