asparagus with prosciutto and pickled shallots

By á-7976

Ingredients

• 1 shallot, thinly sliced and separated into rings
• 1 tbsp yellow mustard seeds
• 1/4 cup champagne vinegar
• 2 tbsp sugar
• 2 sprigs thyme, plus 2 tsp leaves
• 1 bunch thin asparagus, ends trimmed
• 2 tbsp extra virgin olive oil
• kosher salt and pepper
• 4 oz thinly sliced prosiutto

Preparation

Step 1

put the shallot and mustard seeds in a small bowl. combine the vinegar, sugar and thyme sprigs in a small saucepan and bring to a boil. reduce the heat and simmer, stirring until the sugar dissolves, 1 to 2 minutes. pour the vinegar mixture over the shallot mixture and stir. refrigerate 30 minutes.
preheat the broiler. spread the asparagus on a rimmed baking sheet, drizzle with the olive oil and sprinkle with the thyme leaves. season with 1/2 tsp salt and a few grinds of pepper. and toss until coated. broil until crisp tender and lightly browned in spots, about 4 min.
transfer the asparagus to a platter. discard the thyme sprigs from the shallot mixture and spoon over the asparagus. serve with the prosciutto.