Name: Asparagus with Prosciutto and Pickled Shallots
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H50M0.000S
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.

Photograph by Con Poulos

Courtesy of Food Network Magazine

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Asparagus with Prosciutto and Pickled Shallots

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