Recipe courtesy of Vita Piergiovanni

Asparagus and Prosciutto

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
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2 pounds asparagus (optional: half green/half white)

1 teaspoon salt

2 tablespoons butter

2 tablespoons olive oil

1/4 pound prosciutto, chopped

Grated ricotta salata


  1. Bring large pot of water to a boil and add salt. Add asparagus and cook uncovered until knife is easily inserted. Then drain asparagus. In a large skillet heat butter and oil. Add prosciutto and fry until it begins to crisp. Add asparagus and heat through. Transfer asparagus and prosciutto to serving platter and sprinkle with cheese.