Asparagus and Prosciutto with Lemon-Shallot Dressing
 
 
Asparagus and Prosciutto with Lemon-Shallot Dressing Serves 6
by:
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
  1. 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.
  2. 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.
  3. 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/