{"id":18903,"date":"2011-03-29T21:08:21","date_gmt":"2011-03-30T01:08:21","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=18903"},"modified":"2011-03-29T21:17:08","modified_gmt":"2011-03-30T01:17:08","slug":"prosciutto-wrapped-asparagus-with-lemon-mustard-dressing%e3%82%a2%e3%82%b9%e3%83%91%e3%83%a9%e3%82%ac%e3%82%b9%e3%81%ae%e7%94%9f%e3%83%8f%e3%83%a0%e5%b7%bb%e3%81%8d%e3%81%a8%e3%83%ac%e3%83%a2%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=18903&lang=en","title":{"rendered":"Prosciutto Wrapped Asparagus with Lemon Mustard Dressing
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\"\"<\/a><\/p>\n

Prosciutto Wrapped Asparagus with Lemon Mustard Dressing<\/strong>
\nLunch March 25, 2011<\/em><\/p>\n

Simple but tasty. Or I should say, simple and tasty… or simply tasty? Cooked asparagus was wrapped with prosciutto and served with lemon mustard dressing. <\/p>\n

Lemon mustard dressing: lemon juice, lemon zest, Dijon mustard, vinegar, salad oil, honey, salt, pepper <\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\u663c\u98df\u3000\uff12\uff10\uff11\uff11\u5e74\uff13\u6708\uff12\uff15\u65e5<\/em><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Prosciutto Wrapped Asparagus with Lemon Mustard Dressing Lunch March 25, 2011 Simple but tasty. Or I should say, simple and tasty… or simply tasty? Cooked asparagus was wrapped with prosciutto and served with lemon mustard dressing. Lemon mustard dressing: lemon juice, lemon zest, Dijon mustard, vinegar, salad oil, honey, salt, pepper Click here for recipe […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,15,7],"tags":[],"class_list":["post-18903","post","type-post","status-publish","format-standard","hentry","category-meat","category-other","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18903","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18903"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18903\/revisions"}],"predecessor-version":[{"id":19032,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/18903\/revisions\/19032"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18903"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18903"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18903"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}