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Warm Asparagus Salad with Prosciutto and Lemon
For the salad:
- 1 small bundle asparagus; ends trimmed
- 4 oz prosciutto
- 1/2 cup figs; halved
- 2 shallots; shaved thin
- 2 oz crumbled Gorgonzola cheese
- EVOO; as needed
For the dressing:
- Zest of 1 lemon
- Juice of 2 lemons
- 3 Tbsp honey
- 1 Tbsp coarsely cracked peppercorns
- 4 Tbsp parsley; roughly chopped
- 1/4 cup EVOO; more if desired
- Salt; to taste
Preheat oven to 400 degrees. Toss asparagus in a small amount of olive oil, place on sheet tray, and bake for 10 minutes or until crisp. meanwhile, heat a straight sided pan to medium high and add prosciutto. Cook, tossing halfway through, until prosciutto is crisp. Transfer to a plate and reserve. Remove asparagus from oven and plate. Top with figs, shallots, crumbled Gorgonzola, and prosciutto and drizzle lightly with lemon dressing.
Combine all ingredients, add salt to taste, and whisk vigorously until light and evenly combined.
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