Biba’s Asparagus, Prosciutto And Parmigiano Salad

How sweet all at once it was for me to be rid of those fruitless joys which I had once feared to lose and was now glad to reject! You drove them from me, You who are the true, the sovereign joy. You drove them from me and took their place, You who are sweeter than all pleasure, though not to flesh and blood, You who outshine all light yet are hidden deeper than any secret in our hearts, You who surpass all honor though not in the eyes of men who see all honor in themselves. At last my mind was free from the gnawing anxieties of ambition and gain, from wallowing in filth and scratching the itching sore of lust. I began to talk to you freely, O Lord my God, my Light, my Wealth, and my Salvation.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Salads	4	Servings

INGREDIENTS

1 1/2	lb	Fresh asparagus
		Salt, to taste
		Zest of 1 large lemon
		Juice of 1 large lemon
1/4	c	Extra virgin olive oil, up
		to 1/3 cup
1/4	lb	Sliced prosciutto, cut in
		small strips
1/4	c	Freshly grated
		Parmigiano-Reggiano
		cheese*

INSTRUCTIONS

It is worth the extra expense to use the true Parmigiano-Reggiano
cheese. The flavor is so intense that you don't need a lot to enhance
any dish. You can find this cheese in many specialty and gourmet
markets.  Thoroughly wash and remove the tough ends from the asparagus.
Boil or  steam asparagus until tender but still a bit firm to the
touch. Drain  asparagus and place on paper towels to drain completely.
Arrange  asparagus on a large serving platter, cover with plastic wrap
and  refrigerate until ready to use. Just before serving, season
asparagus  lightly with salt, drizzle with lemon juice and olive oil.
Place the  prosciutto over the asparagus, leaving the tips exposed;
sprinkle  with the cheese and serve.  Recipe by: Biba Caggiano, owner,
Biba's Restaurant, Sacramento, CA  Posted to MC-Recipe Digest V1 #779
by Crane Walden  <cranew@foothill.net> on Sep 12, 1997

A Message from our Provider:

“We don’t change God’s message — His message changes us.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 268 Calories From Fat: 132 Total Fat: 14.9g Cholesterol: 57.3mg Sodium: 1970.4mg Potassium: 508mg Carbohydrates: 7.3g Fiber: 1.9g Sugar: <1g Protein: 27.4g