Asparagus & Prosciutto Salad
|Asparagus||8 Ounce, tough ends removed|
|Thin prosciutto slices||2 Ounce, slivered (3 Slices)|
|Olive oil||2 1⁄2 Tablespoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Lemon juice||3 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Lemon||1 , cut into 4 wedges|
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.