Cutting thinly sliced prosciutto into strips can be tricky, as they tend to stick together. You can either cut each slice separately, or stack the slices and pull the strips apart after cutting. Either way, arrange the strips across your cutting board (rather than piling them), which will make them easier to transfer to the skillet in one layer.
1 1/2 pounds (2 small bunches) medium asparagus spears, ends trimmed or snapped away (to yield about 1 pound)
1 tablespoon extra-virgin olive oil
1 1/2 ounces thinly sliced prosciutto, sliced into strips about 1/4-inch wide and 2-inches long
kosher salt
1 tablespoon unsalted butter
1/2 teaspoon white balsamic vinegar
2 to 3 tablespoons freshly grated Parmigiano-Regianno
Slice the asparagus on a very sharp angle (on the bias) into pieces that are about 2 inches long and about ¼-inch wide at their widest point. Include the ends, which will be shorter pieces.
In a large nonstick skillet, heat 2 teaspoons of the olive oil over medium-low heat. Add the prosciutto pieces and cook until crisp (they will turn a darker red color, too), about 5 minutes. Take the pan off the heat and transfer the prosciutto crisps to a plate. Add the remaining teaspoon olive oil and the asparagus to the pan. Season the asparagus with about a scant 1/2 teaspoon of salt.
Return the pan to the heat, and turn the heat to medium-high. Cook, stirring, until all the asparagus pieces are glistening and browned in spots, about 5 to 7 minutes. They will still be firm, but not crunchy. Remove the pan from the heat and add the remaining tablespoon of butter and the balsamic vinegar (it will sizzle). Stir right away and keep stirring until the butter has melted. Stir in half of the prosciutto crisps and half of the Parmigiano, and transfer all to a serving dish. Garnish with the remaining prosciutto crisps and Parmigiano.
Serves 4
- Recipe courtesy of Susie Middleton