Prosciutto-Wrapped Asparagus With Citrus Dip

By Sunset
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18 asparagus spears

3 ounces thinly sliced prosciutto, cut crosswise into 2-inch-wide strips (18 total)

18 green onion tops, trimmed to 6-inch lengths (split lengthwise if wide)

18 thin strips lemon zest (see notes)

1/4 cup extra-virgin olive oil

2 tablespoons balsamic vinegar

3/4 teaspoon grated orange zest

1/2 teaspoon grated lemon zest

Salt and freshly ground pepper

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