Asparagus with Prosciutto and Parmesan

Listener 6/10/2007

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Serves 6

WHEN THE ASPARAGUS SEASON starts, this is one of the first dishes I always serve, as it makes a simple light lunch. Sometimes I make it with variations: I like to pile the asparagus onto some crispy fried squares of polenta, top with a soft-poached egg and then a drizzle of truffle oil instead of extra virgin olive oil. A piece of grilled crusty baguette can be substituted for the polenta.

Ingredients

30	Asparagus, plump spears, peeled
2 tbsp	Unsalted butter, softened
18 slices	Prosciutto
120 g	Parmesan cheese
5 tbsp	Extra virgin olive oil
1 to taste	Salt & freshly ground pepper

Directions

Bring a large pot of salted water to a rolling boil, add the asparagus and cook for 3-4 minutes.
Remove the hot asparagus to a large bowl with the butter and toss the asparagus around until it is well coated.
Place the asparagus on a serving platter and pile the prosciutto loosely on top.
Use a vegetable peeler to make thin shavings of parmesan cheese.
Sprinkle these on top and drizzle with oil. Sprinkle lightly with sea salt and pepper.