Next Monday night, I’m joining forces with the folks at Brooklyn Winery to host Aphrodisiacs and Amore, the Valentine’s Day party to top all Valentine’s Day parties. In addition to some very special wines and world class tango performances and instructions, I’ve developed a menu full of bites and nibbles that feature the top ten sexiest foods.
When I started researching aphrodisiacs, I discovered that asparagus topped the list of the sexiest foods. This explains why these treats are one of the first to go when I serve them at cocktail parties. Or maybe it’s because they are just plain tasty.
Proscuitto Wrapped Asparagus with Lemon Aioli
- 40 fresh asparagus spears, trimmed
- 1/2 pound thinly sliced prosciutto
- Extra virgin olive oil
- 1 egg
- 2 teaspoons dijon mustard
- 2 teaspoons minced garlic
- 1 lemon, juiced and zested
- Kosher salt
- Preheat oven to 400 degrees F.
- Wrap the prosciutto slices around the asparagus starting at a half inch from the end to the beginning of the tip.
- Place wrapped asparagus on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
- Roast for 12 – 15 minutes, or until the prosciutto begins to crisp slightly.
- Remove from baking sheet and set aside to cool on a paper towel lined platter.
- Add the eggs, mustard, and 1/2 teaspoon of salt to a food processor or blender and run for 15 seconds.
- While the machine is still running, slowly pour 1/2 cup of olive oil in a thin stream until thickened to desired consistency.
- Stir in the garlic, plus one tablespoon of juice and two teaspoons of zest. Chill until ready to serve.
Notes: I like my aioli thick, but if you want to thin your out, you could add a teaspoon or two of warm water or milk.
What you’ll need: A baking sheet, a food processor/blender (or a whisk and some elbow grease!) and a paper towel lined plate.
What you want to know: Three asparagus with a half teaspoon of aioli are 78 calories, 3 grams of fat, 7 grams of protein, 3 grams of carbs, 1 gram of fiber and 2 Weight Watchers plus points.