24 oz asparagus, ends trimmed
2 T. olive oil
salt and pepper
3oz. Prosciutto di Parma, sliced very thin
1 cup fresh breadcrumbs
2 T. Italian parsley, chopped
2 T. basil, chopped
3 T. olive oil
1 tsp. Dijon mustard
3 large lemons, quartered
¾ cup extra virgin olive oil
2 teaspoons kosher salt
Preheat oven to 450 degrees F.
Place the lemons on a baking sheet lined with parchment. Roast for 7-9 minutes or until nice and brown. Remove from oven and let cool. Squeeze lemons over a strainer into a medium bowl. Whisk the olive oil and salt into the lemon juice and set aside.
Place the breadcrumbs, parsley, basil, olive oil and Dijon in a medium mixing bowl and whisk together. Season with salt and pepper, set aside.
Put the asparagus in a bowl with olive oil to coat, salt and pepper and toss to combine. Spread in an even layer on separate baking sheets. Roast until tender, about 5-9 minutes, depending on thickness.
Top the asparagus with Prosiuctto and breadcrumbs. Drizzle asparagus with vinaigrette and serve.
Serves 6.
Speak Your Mind