Prosciutto-Wrapped Asparagus with Tarragon Aioli

Sauvignon Blanc is perfect for hard-to-pair vegetables like asparagus. Add some herbs and lemon and this pairing really begins to sing. Our Semillon is also a nice match here.


16 asparagus spears

1/3 cup mayonnaise

1 tbsp fresh lemon juice

2 tsp chopped fresh tarragon

1 clove garlic, pressed through a garlic press or minced

6 thin slices of prosciutto, cut crosswise in thirds

16 chives, 5 to 6 inches long


Step 1: Snap off the tough stem ends of the asparagus. In a large saucepan of boiling, well-salted water, cook the asparagus until crisp-tender, 2 to 4 minutes, depending on thickness of the asparagus. Drain, then rinse under cold water until cool. Transfer the asparagus to a paper towel-lined platter or plate and pat the spears dry.

Step 2: In a bowl, combine the mayonnaise, lemon juice, tarragon and garlic. Set aside.

Step 3: Wrap a piece of prosciutto around each asparagus spear. Tie chives around the prosciutto. (You can prepare up to 4 hours in advance and store in fridge.)

Step 4: Arrange the asparagus on a platter or individual plates. Serve with tarragon aioli on the side for dipping, or spoon some under the spears before serving.

Adapted from "100 Perfect Pairings" by Jill Silverman (2010)