Asparagas Bundles Polonaise


  • 16 asparagus spears, trimmed
  • 4 thin slices prosciutto
  • 2 Tbsp sour cream
  • 2 Tbsp mayonnaise
  • 1 Tbsp lemon juice
  • 1 Tbsp minced parsley
  • 1/4 tsp ground black pepper
  • 1 tsp Dijon mustard
  • 1 hard cooked egg, finely chopped
  • 4 large radicchio leaves
  • Garnish--lemon zest


Cooked Asparagus Spears Are Rolled Up With Thin Slices Of Prosciutto Ham And Placed On A Leaf Of Radicchio, Then Drizzled With A Dressing Of Sour Cream, Mayonnaise, Lemon Juice, Dijon-style Mustard And Chopped Hard Cooked Egg.

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