Like a favorite outfit or a pair of shoes you like to wear all summer long, London broil wrapped asparagus is that favorite recipe I have made repeatedly. I absolutely love the flexibility of this dish. It is both elegant and casual, making it the perfect choice for any occasion.
This is a great make-ahead dish that can
I love to entertain throughout the year and often need an easy appetizer or side dish to add to the menu. Of all the choices on the table, this one usually disappears first. Though, horseradish aioli is my flavor of choice to pair with the rich taste of London broil, choose a plain aioli for those who dislike the surprising kick that comes with zesty horseradish.
It hasn’t happened at my house yet since there are never any leftovers, but you can easily enjoy the stragglers for breakfast the next morning. Chop and toss them into an omelet or skillet, or serve as a side to your morning meal. Enjoy!
| Prep Time | 15 minutes |
| Cook Time | 3 minutes |
| Servings |
servings
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- 12 medium asparagus
- 5 slices London Broil deli meat
- 1 tablespoon butter
- salt and pepper
- 1/2 cup horseradish aioli
- 1/2 cup real mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic cloves, minced
- 1/4 teaspoon fresh horseradish or 1/8 teaspoon powdered
- 1/4 teaspoon coarse sea salt
Ingredients
Wrapped Asparagus
Horseradish Aoili
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- Add the asparagus to a medium pan and cover with water just above the asparagus. Cover and let steam 3 to 5 minutes until easily pierced with a fork.
- Drain the water from the pan, add butter and lightly saute the asparagus for 20 second. Top with lemon juice, salt, and pepper and remove from heat.
- Lay a piece of the London broil deli meat on a cutting board and slice it in half diaganolly. Lay one asparagus on top of the wider end, rolling towards the thin end of the meat. Place it on a serving plate and repeat until all of the asparagus are wrapped. Cover and refrigerate until ready to serve.
- Add the aioli to a small bowl and serve with the wrapped asparagus.
- Mash garlic and ¼ tsp. salt in a small bowl until a paste forms. Whisk in mayonnaise, oil, and lemon juice. Season with salt and pepper.
- Add the mayonaisse, olive oil, lemon juice, garlic, horseradish, and salt to a bowl and whisk until well combined. Cover and refrigerate until ready to serve.
- Wrapped asparagus can be served hot or cold.
- You can purchase pre-made horseradish aioli at your local deli or grocery store.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com