This is a lovely dish that is perfect for brunch, lunch, and dinner. One cannot go wrong with asparagus, however, coming up with the right recipe can be a challenge. The crunchy prosciutto and nuttiness of the pine nuts are a nice combination with the asparagus. The dish has great contrast in colors as well, which can be important for presentation sake. definitely a winner, especially right now when asparagus is plentiful at the local farmers markets and grocery stores.
3 oz thinly sliced prosciutto
1 ½ lb asparagus
1 tbs extra-virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
1 tbs fresh basil, coarsely chopped
3 tbs toasted pine nuts
Heat oven to 350° F. Place the prosciutto in a single layer on a baking sheet. Bake until it crisped, 8 to 10 minutes. Transfer to a plate and let cool.
Meanwhile, cut the asparagus into 2 inch pieces. Bring a large saucepan of water to a boil. Add the asparagus and cook until tender but still bright green, 3 to 5 minutes, depending on thickness. Drain and transfer to a bowl of ice water. Drain again and pat dry.
Transfer to a bowl. Add the oil, salt, and pepper and toss. Break the prosciutto into pieces and toss over the asparagus. Place the asparagus on a serving platter and squeeze juice of half a lemon over it. Sprinkle with the pine nuts and basil.
Can be served at room temperature or chilled.
Recipe adapted from Real Simple recipes, Asparagus with Prosciutto Chips