A simple asparagus starter or light lunch dish
Serves any number you wish
I know spring has truly arrived when a constant supply of pristine asparagus arrive at the farmers’ market. From pencil slim to colossal, these green spears inspire me to invent all kinds of dishes. Try to buy them and use them the same day as their flavor seems to fade with refrigeration. Simply steamed in a bare slick of water at the bottom of a heavy saute pan, their glistening freshness is the canvas upon which to drape paper-thin slices of prosciutto or jamon serrano. Topped with a few shards of Parmigiano-Reggiano, a drizzle of fruity olive oil, some toasted pine nuts, freshly cracked black pepper and just a few granules of sea salt, these signs of spring make a beautiful plate for a light dinner. Add some fresh crunchy country bread, a glass of Gruner Veltliner, that luscious Austrian white wine, and you can have a satisfying feast on the table in just minutes.
Note: You may make any number of servings of this dish; simply increase each of the ingredients accordingly.
For the asparagus:
6 thin (or 3 or 4 thick) asparagus per person
3 thin slices of the best prosciutto you can find
Pine nuts (count about 1 T. per serving), toasted in a 350 degree F. oven for about 5 to 7 minutes (Watch carefully as these turn from pale to burnt in a matter of seconds)
Thin shards of Parmigiano-Reggiano (count 3 to 4 shards per serving), rubbed through the straight slot on a box grater, or shaved from a larger piece using a cheese plane
Flakes of sea salt, to taste (bear in mind the saltiness of the prosciutto and the Parmigiano)
Freshly ground black pepper, to taste
Optional: croutes of country bread, in 3/4 inch cubes, toasted until golden brown
Trim the bottom inch or two from each asparagus spear. Place the asparagus in a steamer basket and place over a pan of simmering water. Or, lightly poach the asparagus in lightly salted water for about 2 to 3 minutes. The asparagus should turn bright green and remain crisp tender. Quickly cool the cooked spears by placing them briefly in an ice water bath. Drain and dry them and keep chilled until ready to serve.
Place the cooked asparagus onto serving plates. Drape with the prosciutto. Top with the toasted pine nuts and cheese. Drizzle olive oil over all. Salt and pepper to taste.
