Asparagus With Crispy Prosciutto And Tarragon Aioli

By Food52
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2 very fresh large egg yolks

1 large garlic clove, peeled

2 tablespoons freshly squeezed lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon sea salt

1/2 cup extra-virgin olive oil

1/2 cup canola oil

2 tablespoons chopped fresh tarragon

1 teaspoon finely grated lemon zest

6 thin slices prosciutto

1 1/2 pound green asparagus, ends snapped off, bottoms cut on the diagonal

2 tablespoons extra-virgin olive oil

juice of half a lemon

Lemon zest for garnish

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