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Prosciutto wrapped asparagus with Citronette


  • Cut off most of the woody ends of each asparagus spear and lightly peel the stalks.
  • Then wrap a prosciutto slice around each asparagus spear and cook on a preheated, oiled ridged grill (or BBQ) over a moderate heat for about 4-6 mins until tender, turning now and again, and moving to the slower part of the grill if browning too much.
  • To make the dressing, whisk the orange zest and juice with the mustard and a little salt and pepper. Then add the vegie oil, little by little, continually whisking until the desired consistency is reached. Taste for seasoning.
  • Arrange the prosciutto wrapped asparagus on a large plate (or individual plates), sprinkle plenty of the dressing over the top and serve with good crusty bread on the side.


  • 20-24 asparagus spears
  • 20-24 slices prosciutto
  • olive oil spray
  • grated rind & juice of 1 orange
  • 1 heaped tbsp Dijon mustard
  • sea salt & freshly ground pepper
  • about ¼ cup vegetable oil

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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