Biba's asparagus, prosciutto and parmigiano salad
Last updated 6/12/2012 1:08:37 AM. Recipe ID 35196. Report a problem with this recipe.
Title: Biba's asparagus, prosciutto and parmigiano salad
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
1/4 c Freshly grated
*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
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.
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