Cooking for One by Chef Lisa and Mark Erickson, CMC
Toss together the following recipe just before serving. The dressing quantity actually makes more than one serving, so reserve any extra for marinating chicken or fish. Use a mandolin or a Japanese slicer, if you have one to cut the asparagus very thin.
Prep Time: less than 30 minutes | Makes one serving with extra dresing left over
1 Tbsp. finely chopped shallots
2 Tbsp. lemon juice
Salt and Freshly ground pepper as needed
1 slice prosciutto or pancetta
3 Tbsp. extra virgin olive oil
1/2 tsp. grated lemon zest
8 spears asparagus, peeled and cut on the diagonal
1/2 oz. Parmesan, shaved into curls with a vegetable peeler
1 Tbsp. pine nuts, toasted
Japanese Slicer (optional)
Place the shallots in a small bowl with the lemon juice, a pinch of salt, and a few twists of freshly grated pepper. Let the shallots macerate for 15 minutes. (This will reduce any harsh bite in the shallots).
Saute the prosciutto in a dry, nonstick saute pan over medium-high heat until crisp and browned on both sides, about 1 minute on each side. When it is cool, tear into rectangular pieces and reserve.
Add the olive oil and lemon zest to the shallots and lemon juice. Whisk until the dressing is slightly thickened and well blended. Add the sliced asparagus and toss to coat evenly.
Mound the asparagus on a plate, scatter the prosciutto and Parmesan pieces over the top, sprinkle with the pine nuts and serve.
Graduate of The Culinary Institute of America
Certified Personal Chef
AngelFood Personal Chef Service and Catering Company
A division of Jewels Quelly Enterprises, LLC
Washington, New Jersey 07882
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