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Categories:Viewed: 79 - Published at: 8 years ago
Ingredients
- 3 ounces prosciutto, sliced thin
- 1 34 lbs asparagus, trimmed (about 2 bunches)
- 1 tablespoon extra virgin olive oil
- 14 teaspoon kosher salt
- 14 teaspoon fresh ground black pepper
Method
- Preheat oven to 350 degrees F.
- Place proscuitto, in a single layer, on baking sheet and roast until crisp, about 8-10 minutes; transfer to a plate to cool.
- Meanwhile, bring a large pot of water to a boil; add asparagus and cook until tender, 3-5 minutes (depending on thickness).
- Drain asparagus and plunge into an ice water bath; drain again and pat dry with paper towels.
- Cut asparagus into 2-inch pieces; place in a serving bowl and toss with oil, salt and pepper.
- Break proscuitto into pieces and sprinkle over asparagus.
- NOTE: You can also just break the proscuitto into pieces and pan fry a few minutes.
- Remove when they start to crisp, then saute asparagus, with oil, in the pan.
- Seems easier this way if you want to make less than the full recipe.
- However, I recommend making the whole recipe because it is so good.
