My Asparagus & Prosciutto Canapés are tasty small bites that are a welcomed introduction to any meal. Toasted whole wheat bread smeared with a lemony mayo and topped with a tender asparagus tip wrapped in prosciutto. Colorful and full of flavor, these canapés are an utter delight!
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Asparagus & Prosciutto Canapés
Ingredients:
- 6 slices whole wheat bread
- Extra virgin olive oil
- 3 Tablespoons mayonnaise
- Zest of 2 lemons, finely chopped
- Salt and pepper
- 12 asparagus spears
- Thinly sliced prosciutto, cut into 3 inch long pieces
Directions:
- Preheat the oven to 375 degrees. Line a small baking sheet with parchment paper. Using a ¼ cup measure, cut out two circles from each slice of bread. Drizzle with olive oil and place on the lined baking sheet. Bake for 12 minutes or until the bread is lightly browned and beginning to crisp.
- In the meantime, mix the mayonnaise and lemon zest together; season with a pinch of salt and pepper.
- Cut the asparagus (leaving tips intact) into 2-inch pieces. Heat 1 teaspoon of olive oil in a small skillet and add in the asparagus. Sauté over medium high heat for 3 minutes or until asparagus begins to become tender.
- Spread some of the lemony mayo on each toasted round of bread. Wrap a sautéed asparagus tip in a thin slice of prosciutto, and place on top of the mayo-bread round. Serve room temperature.
Tagged: appetizer, asparagus, canape, hors d'oeuvre, lemon zest, mayonnaise, prosciutto, whole wheat bread
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