Asparagus with Prosciutto and Pickled Shallots

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  • Level: Easy
  • Total: 50 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
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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)


  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.
  2. 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.
  3. 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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