Chicken Picatta with Prosciutto-Wrapped Asparagus

1 ½       pound   asparagus, ends trimmed

2          tbsp      lemon zest

3          tbsp        olive oil, divided

4          slices     prosciutto

8          cutlets   chicken breast (about 1 ½ pounds, or 4 breasts sliced sideways in half, pounded thin)

                       salt & pepper

2          whole   lemons, one juiced, and one sliced into rounds

3          cloves   garlic, finely chopped

¼         c           capers, drained

½         c           dry white wine

½         c           chicken stock

3          tbsp      butter, cut into 1 tbsp slices and rolled in flour

¼         c           flat-leaf parsley leaves, finely chopped

Cook asparagus in a large simmering skillet of water for 3 minutes and drain. Toss asparagus with lemon zest, 2 tsp. of oil, salt, & pepper. Divide into four bundles and wrap each in prosciutto. Pour the remaining tsp. of oil in a skillet and brown over medium-high heat, turning to get all sides of the prosciutto. Set aside.

Season the cutlets with salt & pepper, and then add 1 tbsp. of oil to the same skillet used for the asparagus. Cook half of the cutlets for about 3 minutes per side and transfer to a platter. Repeat with the remaining 1 tbsp. oil and the remaining cutlets. Cook lemon slices until browned, about 2 minutes per side. Place on top of the chicken on the platter. Add the garlic and capers, and stir 1 minute. Add the wine and cook until the liquid is reduced by half, about 1 minute. Add the stock and the flour-coated butter, swirling the butter until melted. Simmer until the sauce thickens slightly, 1-2 minutes. Add the parsley and lemon juice to taste.Serve a fourth of the chicken on each plate, topped with lemon sauce and slices, and with an asparagus bundle on the side.

Makes 4 servings         30 min.