Asparagus-Fontina-Prosciutto Wraps

• 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

1. Saute or grill the asparagus until slightly tender.
2. Let cool.
3. Wrap each stalk with a slice of fontina and the prosciutto.
4. Serve with an aioli dipping sauce.
5. Place the egg yolk, lemon juice, garlic, and salt into a food processor.
6. Process until well blended.
7. With the machine running, pour in the olive oil in a steady stream and process until the mixture thickens.
8. Scrape into a bowl and squeeze a few more drops of lemon juice over the top, stir and set aside.
9. *RAW EGG WARNING
10. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
11. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

olive oil, salt, thin, fontina, egg yolk, lemons, garlic, salt, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/asparagus-fontina-prosciutto-wraps-recipe.html (may not work)