Recipe courtesy of Chicago Chop House
Episode: Chicago
Print
Total:
24 hr 18 min
Prep:
15 min
Inactive:
24 hr
Cook:
3 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons sugar
  • 3 cloves garlic, finely chopped
  • 1 teaspoon chopped basil leaves
  • 1 teaspoon chopped oregano leaves
  • 1 teaspoon chopped rosemary leaves
  • 8 to 12 stalks asparagus, blanched
  • 8 to 12 thin slices prosciutto
  • 1 head lettuce, optional
  • Tomato wedges, optional

Directions

Mix all ingredients for dressing together and let it set overnight. Do not refrigerate.

Marinate the asparagus in the dressing for 10 minutes.

Wrap 2 to 3 asparagus with prosciutto.

Serve on a bed of lettuce with tomato wedges, if using, and spoon dressing on top.

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