Asparagus with Prosciutto and Pickled Shallots
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 5 min
- Yield: 4 to 6 servings
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Inactive: 30 min
- Cook: 5 min
- Yield: 4 to 6 servings
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.
