Asparagus and Prosciutto with Lemon-Shallot Dressing
Asparagus and Prosciutto with Lemon-Shallot Dressing Serves 6
by: Three Many Cooks
Serves: 6
Ingredients
1 large shallot, minced
¼ cup fresh lemon juice
¼ cup Dijon mustard
2 tablespoons rice wine vinegar
Salt and ground black pepper
1 cup extra-virgin olive oil
1½ pounds (1½ bunches) thick asparagus, tough ends snapped off
6 ounces (about 12 thin slices) prosciutto
Instructions
Whisk shallot, lemon juice, mustard, vinegar, and ¼ teaspoon each: salt and pepper in a small bowl or 2-cup liquid measuring cup. Slowly whisk in 1 cup of the oil, first in droplets then in a steady stream to make thick vinaigrette; set aside.
Meanwhile, place asparagus, a generous sprinkling of salt and ½ cup water in a large skillet. Cover skillet and turn burner on high; steam until bright green and tender-crisp, about 5 minutes. Transfer asparagus to a paper towel-lined plate and let cool to warm or room temperature.
When ready to serve, arrange asparagus and prosciutto on a cutting board, giving each person a small cup of vinaigrette for dipping.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/asparagus-and-prosciutto-with-lemon-shallot-dressing/