Asparagus & Prosciutto Salad Recipe
Ingredients
| 8 ounces asparagus, tough ends removed | ||
| 3 thin slices prosciutto (about 2 oz. total), slivered | ||
| Olive oil | 2 1/2 Tablespoon | |
| Garlic | 1 Clove (5gm), pressed | |
| Lemon juice | 3 Tablespoon | |
| Dijon Mustard | 1 Teaspoon | |
| Lemon | 1 | |
Directions
Peel asparagus stalks, if desired.
In a wide frying pan, bring 1 inch of water to a boil over high heat.
Add asparagus and cook just until tender-crisp to bite (about 4 minutes).
Drain, immerse in ice water until cool, and drain again.
Divide asparagus between 2 salad plates.
In a small frying pan, combine prosciutto, 1 1/2 teaspoons of the oil, and garlic.
Cook over medium-high heat, stirring, until prosciutto curls and garlic is golden (about 5 minutes).
Remove from heat and stir in lemon juice, mustard, and remaining 2 tablespoons oil.
Spoon dressing over asparagus; offer lemon wedges to squeeze over asparagus to taste.
In a wide frying pan, bring 1 inch of water to a boil over high heat.
Add asparagus and cook just until tender-crisp to bite (about 4 minutes).
Drain, immerse in ice water until cool, and drain again.
Divide asparagus between 2 salad plates.
In a small frying pan, combine prosciutto, 1 1/2 teaspoons of the oil, and garlic.
Cook over medium-high heat, stirring, until prosciutto curls and garlic is golden (about 5 minutes).
Remove from heat and stir in lemon juice, mustard, and remaining 2 tablespoons oil.
Spoon dressing over asparagus; offer lemon wedges to squeeze over asparagus to taste.
Chef
