Ingredients

• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper
• 10 thin slices prosciutto
• 10 slices fontina
• Aioli, recipe follows
• 1 egg yolk
• 2 lemons, juiced
• 2 garlic cloves
• 1/2 teaspoon sea salt
• 3/4 cup extra-virgin olive oil

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Instructions

1. Saute or grill the asparagus until slightly tender. Let cool. Wrap each stalk with a slice of fontina and the prosciutto. Serve with an aioli dipping sauce.;
2. Place the egg yolk, lemon juice, garlic, and salt into a food processor. Process until well blended. With the machine running, pour in the olive oil in a steady stream and process until the mixture thickens. Scrape into a bowl and squeeze a few more drops of lemon juice over the top, stir and set aside.