Search for anything:

Asparagus w/ Prosciutto Ribbons & Warm Balsamic Vinaigrette

appetizers, vegetables

2 pounds asparagus
1 tablespoon olive oil
6 slices prosciutto; about 4 ounces
pinch salt
----VINAIGRETTE----
1/3 cup balsamic vinegar
3 tablespoons olive oil
pinch (each) salt and granulated sugar
1/2 teaspoon Dijon mustard

Choose asparagus spears as thick as your little finger so they'll be tender when the prosciutto is crisped. Ask for meat that's cut into thin, even slices - if shaved too fine, the prosciutto ribbons may fall apart. Bending each asparagus spear to find natural breaking point, snap off end; diagonally trim. Place spears on rimmed baking sheet. Drizzle with oil; roll until coated. Cut prosciutto lengthwise into 1/2-inch wide strips. Wrap each strip around 2 asparagus spears. Replace on pan. (Make-ahead: Cover with plastic wrap; refrigerate for up to 4 hours.) Sprinkle with salt. Roast in 425°F oven for 8 to 10 minutes or until asparagus is tender and prosciutto is crisp. VINAIGRETTE: Meanwhile, in small saucepan over medium heat, bring vinegar, oil, salt and sugar to boil; reduce heat and simmer, swirling pan gently, for 2 minutes. Remove from heat; whisk in mustard. (Make-ahead: Cover and refrigerate for up to 4 hours; reheat to serve.) Arrange asparagus on warmed serving platter; drizzle with vinaigrette.

Contributor: Canadian Living Magazine, November, 2001

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU