Asparagus with Crispy Prosciutto and Tarragon Aioli

For the Tarragon Aioli

• 2 very fresh large egg yolks
• 1 large garlic clove, peeled
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sea salt
• 1/2 cup extra-virgin olive oil
• 1/2 cup canola oil
• 2 tablespoons chopped fresh tarragon
• 1 teaspoon finely grated lemon zest

1. Combine the egg yolks, garlic, lemon juice, mustard and salt in the bowl of a food processor. Process until homogenized. Combine oils in a small bowl. With the machine running, slowly drizzle in oil until the mixture comes together and thickens. Transfer to a bowl and add tarragon and lemon zest. Cover and refrigerate until use.

For the Asparagus

• 6 thin slices prosciutto
• 1 1/2 pound green asparagus, ends snapped off, bottoms cut on the diagonal
• 2 tablespoons extra-virgin olive oil
• juice of half a lemon
• Lemon zest for garnish

1. Preheat oven to 325 F. Arrange prosciutto slices in one layer on a baking tray. Bake in oven 20 minutes. Turn off oven. Keep prosciutto in oven for additional 10 minutes. Remove and cool.
2. Bring a large pot of salted water to a boil. Add asparagus and blanch briefly until they are bright green in color, but still firm, 1 minute. Remove, drain and refresh under cold water. Lay on a kitchen towel in one layer to cool and thoroughly dry.
3. Arrange asparagus on a platter. Drizzle with olive oil. Squeeze 1/2 lemon over. Sprinkle with sea salt. Break up the prosciutto into shards and scatter over the asparagus. Garnish with lemon zest. Serve with Tarragon Aioli on the side or drizzled over asparagus.