Recipe courtesy of Food Network Kitchen
Asparagus with Prosciutto and Pickled Shallots
Total:
50 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
50 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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 teaspoon salt and a few grinds of pepper and toss until coated. Broil until crisp-tender and lightly browned in spots, about 4 minutes.

Transfer the asparagus to a platter. Discard the thyme sprigs from the shallot mixture and spoon over the asparagus. Serve with the prosciutto.

Photograph by Con Poulos

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