I’ve had this recipe in my queue since May. I keep looking at it. And I keep drawing a blank. So I figured I’d just post it already, without any clever quips or dialogue, before it becomes one of those forgotten recipes stashed away in the depths of the recipe pile. Because it was tasty. It was different. And it deserves to be remembered.
1 pound slender asparagus, trimmed
1/2 cup mayonnaise
1/4 cup plain nonfat Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
4 cups skinless cooked chicken (from 1 rotisserie chicken), cut into bite-size pieces
1/2 cup chopped fresh chives
6 thin prosciutto slices
6 1/2-inch thick slices rye bread, lightly toasted
2 green onions, thinly sliced
Cook asparagus in a pot of boiling salted water until just crisp-tender, about 3 minutes. Drain, Place asparagus in bowl of ice water to cool. Drain again. Pat dry and cut into 3/4-inch diagonal pieces, leaving tips whole.
Whisk mayonnaise, yogurt, lemon jhuice, and mustard in large bowl to blend. Mix in chicken pieces and chives, then asparagus pieces. Season to taste with salt and pepper. (Do ahead: can be made 6 hours ahead. Cover and chill).
Preheat oven to 375 degrees F. Spray large rimmed baking sheet with nonstick spray. Arrange prosciutto slices in single layer on prapared sheet. Bake until prosciutto is crisp, about 15 minutes. Cool on sheet.
Divide chicken salad among toasted bread slices. Sprinkle with green onions; top each with 1 prosciutto slice and garnish with chervil sprig, if desired.