Asparagus with Prosciutto and Pickled Shallots

Total Time:
50 min
Prep:
15 min
Inactive:
30 min
Cook:
5 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 shallot, thinly sliced and separated into rings
  • 1 tablespoon yellow mustard seeds
  • 1/4 cup champagne vinegar
  • 2 tablespoons sugar
  • 2 sprigs thyme, plus 2 teaspoons leaves
  • 1 bunch thin asparagus, ends trimmed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 4 ounces thinly sliced prosciutto (8 to 10 slices)
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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    Asparagus with Prosciutto

    Recipe courtesy of Rachael Ray