Asparagus Wraps With Lemon Mayo Recipes

KETO BACON-WRAPPED ASPARAGUS WITH LEMON AIOLI

Steps:

• Combine mayonnaise, Dijon mustard, garlic, lemon zest, lemon juice, and garlic salt in a bowl and mix well. Refrigerate lemon aioli until ready to use.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Divide asparagus stalks into groups of 3 to 5 stalks, depending on the thickness of the asparagus. Wrap each asparagus bundle tightly with 1 piece of bacon, overlapping slightly as you wrap and tucking the ends under the bacon so it holds securely.
• Place asparagus bundles in a single layer on a piece of aluminum foil. Spray bundles lightly with olive oil spray and top the bacon with cracked pepper.
• Grill asparagus bundles on the foil for 10 minutes. Flip each bundle and grill until bacon is cooked through and crisp, an additional 10 minutes. Serve with lemon aioli.

ASPARAGUS CREPES

Steps:

• For batter, combine milk and egg in a blender; cover and process until blended. Add flour; cover and process until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Heat a lightly greased 8-in. skillet over medium heat. Stir batter. Pour 1/4 cup batter into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook until bottom is cooked, 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed., Place six asparagus spears on one side of each crepe; roll up. Place seam side down in a greased 11x7-in. baking dish. Bake, uncovered, until heated through, 10-15 minutes., In a saucepan, whisk egg yolks and water. Cook over low heat, stirring constantly, until mixture is thickened and coats the back of a metal spoon and a thermometer reads at least 160°. Whisk in the butter, lemon juice, salt and cayenne. Pour over warm crepes; sprinkle with paprika. Serve immediately.

ASPARAGUS WRAPS

Steps:

• Preheat oven to 425°. Mix butter, seasoning blend and garlic salt. Unfold puff pastry sheets onto a lightly floured surface. Spread each with 1-1/2 tablespoons butter mixture and sprinkle with 1/2 cup cheese. Top with prosciutto, pressing lightly to adhere., Using a pizza cutter or sharp knife, cut each sheet into 12 strips (about 1/2 in. thick). Wrap each strip, filling side in, around an asparagus spear; place on parchment-lined baking sheets., Bake until golden brown, about 15 minutes. Serve warm.

CHICKEN-WRAPPED ASPARAGUS WITH LEMON-CAPER SAUCE

Steps:

• For the chicken, place 1 piece of chicken between 2 pieces of plastic wrap. Use a meat pounder or the bottom of a heavy pan to pound the chicken into an 1/8-inch thick paillard. Repeat with the remaining chicken. Season the chicken and asparagus with salt and pepper.
• Place 1 paillard on a work surface and place 4 asparagus spears across the chicken about 1/3 of the way up. Roll up the chicken, encasing the asparagus. Repeat with remaining chicken and asparagus.
• Combine the water and lemon juice in a large pot with a steamer insert. Bring to a boil over medium heat. Place the chicken rolls in the insert and steam until chicken is cooked through, about 8 minutes.
• Meanwhile, for the sauce, melt the butter in a nonstick skillet over medium heat. Add the shallots and garlic and cook until soft, about 3 minutes. Add the lemon rind, chicken broth and lemon juice and simmer until reduced by half, about 4 minutes. Stir in the capers, parsley, salt and pepper. Place 1 chicken roll on each of 4 plates. Spoon the sauce over the top and serve immediately.

PROSCIUTTO WRAPPED ASPARAGUS WITH LEMON AIOLI

Steps:

• Preheat oven to 400 or preheat barbecue to medium high.
• Cut asparagus into 5" pieces, discarding tough ends. Place on a baking sheet, toss with olive oil, then sprinkle with salt. Roast until just tender, 3 - 4 minutes.
• Cut the procsiutto into 3 pieces. Coil a strip of prosciutto around each spear. Tie with 1 chive, if you wish. Trim chive.
• Stir mayonnaise with garlic, lemon peel, juice and cayenne. If you have used chives, finely chop about 1 T and stir into the mayo.
• Makes 18 spears.