Ingredients
1
lb thin asparagus, tough ends trimmed
2
thin slices prosciutto (1 oz total), halved crosswise
1/2
cup loosely packed fresh mint leaves
1
garlic clove, smashed and peeled
2
tbsp fat-free chicken broth
2
tsp extra-virgin olive oil
Directions
1.
Peel asparagus with a vegetable peeler starting 2 inches from tips, then cook in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander, then transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry with paper towels.
2.
Divide asparagus among 4 plates and wrap each pile with a slice of prosciutto to form a bundle.
3.
Blend together mint, garlic, broth, oil, lemon juice, salt, and pepper in a blender, scraping down sides frequently, until smooth. Drizzle dressing over asparagus.
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