Prosciutto-Wrapped Asparagus with Mint Dressing

• 1 lb thin asparagus, tough ends trimmed
• 2 thin slices prosciutto (1 oz total), halved crosswise
• 1/2 cup loosely packed fresh mint leaves
• 1 garlic clove, smashed and peeled
• 2 tablespoons fat-free chicken broth
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

1. Peel asparagus with a vegetable peeler starting 2 inches from tips, then cook in a large pot of boiling salted water until crisp-tender, about 5 minutes.
2. Drain in a colander, then transfer to a bowl of ice and cold water to stop cooking.
3. Drain and pat dry with paper towels.
4. Divide asparagus among 4 plates and wrap each pile with a slice of prosciutto to form a bundle.
5. Blend together mint, garlic, broth, oil, lemon juice, salt, and pepper in a blender, scraping down sides frequently, until smooth.
6. Drizzle dressing over asparagus.

thin, thin slices prosciutto, mint leaves, garlic, chicken broth, extravirgin olive oil, lemon juice, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/prosciutto-wrapped-asparagus-with-mint-dressing-107788 (may not work)