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Prosciutto-Wrapped Asparagus With Lemon-Shallot Vinaigrette
serves 2-4
The prosciutto makes this an Italian take on a classic Spanish tapas plate. If you found it in Spain, it'd have jamon serrano and maybe some finely chopped peppers sprinkled on top. We like to wrap the asparagus while it's still warm, because the heat sets off just enough of the prosciutto's dark scent.
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
1/2 shallot, minced
1 teaspoon olive oil + 3 tablespoons (for vinaigrette)
1 bunch thick asparagus, trimmed
12 long, thin slices prosciutto (1 slice per spear of asparagus)
prep: 20 minutes
total: 45 minutes
large plate
medium sauté pan
whisk
small bowl
1. Stick a large plate in the freezer. Combine the vinegar, lemon juice and shallot in a medium bowl. Set these aside while you prep the asparagus.
2. Heat 1 teaspoon of the olive oil in a medium sauté pan over medium-high heat. Add the asparagus and a sprinkling of salt and pepper, and cook for 1 minute.
3. Pour enough water over the asparagus to barely cover them. Bring to a boil over high heat, then immediately lower the heat to a simmer. Cook until the asparagus are bright green and tender (but not limp), 3-5 minutes. Remove the asparagus from the pan and drain them.
4. While constantly whisking with one hand, drizzle the olive oil into the vinegar-lemon-shallot mixture in a thin stream until the dressing has emulsified. Taste the vinaigrette and add more oil or vinegar to taste.
5. Wrap one slice of prosciutto around each asparagus spear. Set the wrapped spears on the plate that was in the freezer and drizzle them with just a little bit of the vinaigrette. Place the plate in the refrigerator to chill the asparagus until cool. Sprinkle the chilled asparagus with salt and pepper to taste, and serve with the vinaigrette.
2. Heat 1 teaspoon of the olive oil in a medium sauté pan over medium-high heat. Add the asparagus and a sprinkling of salt and pepper, and cook for 1 minute.
3. Pour enough water over the asparagus to barely cover them. Bring to a boil over high heat, then immediately lower the heat to a simmer. Cook until the asparagus are bright green and tender (but not limp), 3-5 minutes. Remove the asparagus from the pan and drain them.
4. While constantly whisking with one hand, drizzle the olive oil into the vinegar-lemon-shallot mixture in a thin stream until the dressing has emulsified. Taste the vinaigrette and add more oil or vinegar to taste.
5. Wrap one slice of prosciutto around each asparagus spear. Set the wrapped spears on the plate that was in the freezer and drizzle them with just a little bit of the vinaigrette. Place the plate in the refrigerator to chill the asparagus until cool. Sprinkle the chilled asparagus with salt and pepper to taste, and serve with the vinaigrette.
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