| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
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
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“Jesus: there is no substitute”