|Asparagus Salad with Crispy Prosciutto
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
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).
Graduate of The Culinary Institute of America
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