1 lb. thick asparagus
1/4 lb. smoked salmon, thinly sliced and cut into 2×3 inch strips
1/4 lb. prosciutto, thinly sliced and cut into 2×3 inch strips
1/4 cup extra virgin olive oil
2 T fresh lemon juice
freshly ground black pepper
1 T Italian parsley, finely chopped
lemon slices
Trim asparagus and cook in boiling water or steam until semi-tender. Remove from heat, drain and immerse in cold water. Pat the asparagus dry.
Roll half of the asparagus spears in the salmon strips. Repeat with the prosciutto and the remaining asparagus spears. Arrange on a serving platter.
Meanwhile whish the olive oil, lemon juice, parsley and pepper together in a small bowl. Pour the dressing over the asparagus, sprinkle with the chopped egg and garnish with the lemon wedges. Serve immediately.
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