Title: Biba's asparagus, prosciutto and parmigiano salad
 Categories: Salads
      Yield: 4 Servings
 
  1 1/2 lb Fresh asparagus
           Salt; to taste
           Zest of 1 large lemon
           Juice of 1 large lemon
    1/4 c  Extra virgin olive oil; (up
           -to 1/3 cup)
    1/4 lb Sliced prosciutto; cut in
           -small strips
    1/4 c  Freshly grated
           -Parmigiano-Reggiano cheese*
 
  *It is worth the extra expense to use the true Parmigiano-Reggiano
  cheese. The flavor is so intense that you don't need a lot to enhance
  any dish. You can find this cheese in many specialty and gourmet
  markets.
  
  Thoroughly wash and remove the tough ends from the asparagus. Boil or
  steam asparagus until tender but still a bit firm to the touch. Drain
  asparagus and place on paper towels to drain completely. Arrange
  asparagus on a large serving platter, cover with plastic wrap and
  refrigerate until ready to use. Just before serving, season asparagus
  lightly with salt, drizzle with lemon juice and olive oil. Place the
  prosciutto over the asparagus, leaving the tips exposed; sprinkle
  with the cheese and serve.
  
  Recipe