Serves: Makes 4 servings
- 6 thin prosciutto slices, cut into ½"-wide ribbons
- ¼ cup white wine vinegar
- 1 medium shallot, peeled and finely minced
- 1 teaspoon Dijon mustard
- 5 ounces plus ⅓ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon fresh thyme leaves
- 1 pound asparagus spears, washed and trimmed
- 1 (2-ounce) piece Parmesan cheese, cut into curls with a vegetable peeler
Procedures:To make your preparations simple, roast the asparagus, bake the prosciutto ribbons, and prepare the vinaigrette earlier on serving day, and toss the salad together just before serving. If serving buffet style, you can arrange the asparagus on a large platter and drizzle with vinaigrette.
Preheat oven to 350° and place a rack in the center. Line a rimmed baking sheet with parchment paper or a Silpat baking mat.
To prepare prosciutto ribbons, arrange prosciutto slices on prepared baking sheet about 1 inch apart. Transfer to preheated oven and bake until golden, about 8 to 10 minutes. Cool completely on baking sheet and remove carefully with a metal spatula. Set aside.
To prepare thyme vinaigrette, whisk the vinegar, shallot, and mustard together in a medium mixing bowl to blend. While whisking vigorously, slowly drizzle 5 ounces of olive oil into the vinegar mixture. Taste and season with salt and pepper. Stir in thyme and set aside.
To prepare roasted asparagus, increase oven temperature to 425 degrees. Pour ⅓ cup oil across a rimmed baking sheet and arrange asparagus in an even layer on the pan, rolling to coat with the oil. Season with salt and pepper and transfer to oven. Roast until tender, about 8 to 10 minutes. Remove from oven and allow to cool to room temperature.
To serve, divide asparagus among 4 chilled salad plates. Drizzle with thyme vinaigrette and top with prosciutto ribbons and Parmesan curls. Serve immediately.