Asparagus and ProsciuttoClick to Play

Asparagus and Prosciutto

Asparagi e Prosciutto

Mary Ann Esposito

SERVES 8

Asparagus is the obvious choice of vegetable for an Easter or springtime buffet. Look for stalks with tightly closed tips. In this quickly made dish, asparagus spears are combined with crisp pieces of fried prosciutto and sprinkled with grated Parmesan cheese.

INGREDIENTS

2 pounds asparagus, stalks trimmed
1 teaspoon fine sea salt
2 tablespoons butter
1 tablespoon Filippo Berio Extra-Virgin Olive Oil
1/4 pound prosciutto, chopped
Freshly grated Parmigiano-Reggiano cheese for sprinkling

DIRECTIONS

Make a slash in the bottom of each asparagus stalk.

Bring a large pot of water to a boil and add the salt. Add the asparagus and cook, uncovered, until a knife is easily inserted in the stalk. Carefully drain the asparagus.

In a large skillet, heat the butter and olive oil. Add the prosciutto and fry until it begins to crisp. Add the asparagus and heat through. Carefully transfer the asparagus and prosciutto to a serving platter. Sprinkle with the cheese and serve.

item recipe is featured in Episode 1409 of Season 14.

Want More Recipes? See My Latest Book:

Buy Ciao Italia Family Classics by Mary Ann EspositoCiao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon for just $24.00

Buy It From Amazon

A Testimonial From Mario Batali:

This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

Leave a comment

There are no comments yet.

Leave a Comment