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
Details
Preparation time 20mins
Cooking time 50mins
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.
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