Asparagus & Prosciutto Salad

I made a choice to make this as a warm side dish instead of a salad. It was delicious. The flavors meld so well together warmed that I'm glad I made that choice. 

I do think, however, it would be a super refreshing salad during the summer.

At the end of the day, it was delicious all the way around. The vinaigrette really adds flavor to the asparagus. I'll be making this one again for sure.

I did modify one thing. Prosciutto was a bit too spendy for this unemployed host, so I opted for chopped pancetta (it was on sale).

Asparagus and Prosciutto Salad
Recipe from Cuisine at Home
Serves 6

Photo courtesy of Cuisine at Home

4 oz thinly sliced prosciutto, cut into 1/4" strips
1 T olive oil
3 T each fresh lemon juice and olive oil
2 tsp minced fresh garlic
1 1/2 tsp Dijon mustard
salt and pepper to taste
2 bunches asparagus, trimmed and cut sharp on a diagonal
1 c Parmigiano-reggiano cheese, shaved
3/4 c thinly sliced shallots

Cook prosciutto in 1T olive oil in a large skillet until crisp; transfer to a paper towel lined plate.

Whisk together lemon juice, 3 T olive oil, garlic, Dijon, salt and pepper.

Slice asparagus on the bias; keeping the tips intact.

For a cold salad: blanch the asparagus and let it cool. Toss in the prosciutto and shallots. Dress with vinaigrette and refrigerate. Toss the cheese in prior to serving.

For a side dish: After you've cooked the prosciutto, toss in the shallot to soften. Toss in the asparagus and cook to your desired doneness; about 4 minutes. Toss in the vinaigrette and let it cook for just a bit. Remove from the heat and put in a bowl, sprinkle with the cheese.