Tuesday, March 15, 2016

Prosciutto wrapped asparagus and arugula salad
1 lb. thin asparagus
2 Tbsp. olive oil plus more for brushing
salt and freshly ground pepper
½C panko crumbs
2 garlic cloves, peeled and minced
2 Tbsp. freshly grated Parmesan cheese
2 Tbsp. Italian parsley
2 tsp. finely grated lemon zest
12 thin slices prosciutto
3C baby arugula
1/2C shaved Parmesan
½ C whole toasted almonds, coarsely chopped

2 Tbsp. balsamic vinegar
1 Tbsp. sherry wine vinegar
2 tsp. honey mustard
5 Tbsp. olive oil
salt and freshly ground pepper to taste

Shake the vinaigrette ingredients together in a jar.  Brush the asparagus with olive oil and grill or roast in the oven until almost tender.  Let cool.  In a sauté pan heat 2 tablespoons olive oil, add the panko and garlic and cook, stirring, until crumbs are golden and crisp.  Remove from the heat and let cool slightly, then stir in the Parmesan, parsley and lemon zest.  Season with salt and pepper to taste.

Divide the asparagus into 6 even piles.  On a work surface, arrange the prosciutto slices in 6 pairs, overlapping slightly.  Set an asparagus pile on each prosciutto pair and roll up.  Grill the bundles on moderately  high heat, turning, until the asparagus are tender and prosciutto is crisp.  Toss the arugula with vinaigrette to coat and add the Parmesan
Prosciutto wrapped asparagus and almonds.  Divide the arugula mixture among six plates and place the asparagus bundles on top of each.  Sprinkle each with some of the panko mixture.
MAKES:  6 servings

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