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Ingredients
- 2 lb green asparagus extra virgin olive oil
- 8 slc prosciutto, thinly, sliced parmesan cheese greens, to garnish Vinaigrette
- 1 x shallot, roughly, minced
- 1 tsp honey
- 2 Tbsp. balsamic vinegar
- 6 Tbsp. extra virgin olive oil salt white pepper
Directions
- Snap or possibly cut off fibrous ends.
- Bring a large pot of salted water to a boil.
- Blanch asparagus for one minute and immediately plunge or possibly "shock" stalks into ice water to stop cooking process and preserve colour.
- Place the asparagus on a paper towel to dry.
- In a stainless steel bowl, add in asparagus and toss with sufficient extra virgin olive oil to coat.
- This will prevent asparagus from sticking to the grill.
- Season the asparagus with salt and grnd white pepper and place lengthwise on preheated grill.
- Cooking time will be short (only 2 to 3 min) as asparagus is already pre-cooked.
- Vinaigrette:In a stainless steel pan add in shallots, honey and vinegar.
- Whisking continuously, slowly add in extra virgin olive oil till emulsified.
- Season with salt and pepper. Chill till ready to use.
- Preparation:Divide asparagus among 4 plates.
- Place 2 slices of proscuitto on top.
- Spoon vinaigrette over and around asparagus.
- Top with greens.
- With a vegetable peeler or possibly a sharp knife, thinly slice Parmesan into curls and place on top.
- Spoon on a little more vinaigrette and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 4 servings | |
| Calories 36 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4mg | 0% |
| Potassium 253mg | 7% |
| Total Carbs 7.48g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.91g | 3% |
| Protein 2.69g | 4% |
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