16 spears asparagus, woody ends removed

8 slices prosciutto, cut in half

1 tbsp olive oil

FOR THE SAUCE

3 tbsp mayonnaise

2 tsp Dijon mustard

1 tsp lemon juice

¹⁄₄ tsp ground black pepper

1 Make the creamy Dijon sauce by combining the mayonnaise, Dijon mustard, lemon juice, and black pepper in a small bowl. Mix well. Cover the bowl with plastic wrap and place in the refrigerator.

2 Place the steam rack in the inner pot and add 1 cup water to the bottom of the pot. Place the asparagus spears on the steam rack.

3 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Steam (High) and set the cook time for 2 minutes. When the cook time is complete, quick release the pressure.

4 Open the lid and carefully grasp the rack handles to remove the steam rack and asparagus from the pot. Set aside.

5 Carefully remove the inner pot from the base, drain and wipe dry with a paper towel, and then return the pot to the base.

6 Wrap each asparagus spear with a half slice of the prosciutto.

7 Select Sauté (Normal). Once the pot is hot, add the olive oil and heat for 1 minute. Working in batches, add the wrapped spears to the pot and sauté on all sides for 2 minutes or until just brown, using tongs to rotate the spears. Transfer the sautéed spears to a plate and repeat with the remaining spears.

8 Serve warm with the creamy Dijon sauce served on the side for dipping. (Alternatively, you can drizzle 1 tablespoon of the sauce over top of each serving and serve as a side.)

tip If you don’t have a steamer basket with legs, you can use an ovenproof bowl placed on top of the steam rack.

Prosciutto-Wrapped Asparagus with Creamy Dijon Sauce