Asparagus, Smoked Ham, and Parmigiano Salad
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| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 5 min |
| Source | Leo Buscaglia's Love Cookbook with Biba Caggiano |
| Yield / serves | 2 servings |
| Rating | Delicious! |
Ingredients
- 1/2 pound thin asparagus
- 2 T extra-virgin olive oil
- juice of 1/2 lemon
- 2 oz sliced prosciutto or smoked ham, cut into small strips
- 1-2 T freshly grated Parmigiano-Reggiano
Preparation
Wash asparagus under cold running water. Cut off about 1 inch of the tough ends, making the asparagus all the same length.
Bring a large skillet half filled with salted water to a boil over medium heat. Lay the asparagus in the water and cook, gently, until tender but still a bit firm and crunchy to the taste, 2-3 minutes. (Thick asparagus will need an additional minute or two to cook.)
Drain the asparagus and place on paper towels to dry. Arrange the asparagus on serving plates, cover with plastic wrap and refrigerate until ready to use.
Just before serving, drizzle the asparagus with oil and lemon juice, place the prosciutto over the asparagus, leaving the tips exposed, sprinkle with the Parmigiano, and serve.
