I love asparagus but don’t eat it often because my doctor forbids it. But this is such an easy and delicious recipe that I just had to have some. If you like salty, you’ll love this dish. And it’s so simple to make! Takes about 10 minutes. Serves 2-4.
First, clean your asparagus, wash the spears and break off the tough ends. If the cladodes* are large, remove them by plucking them off or peeling the spears. In a 12″ skillet heat over medium heat:
1 tablespoon oil
When it shimmers, add:
1 pound prepared asparagus
Sprinkle the asparagus with:
1/4 teaspoon sea salt**
1/8 teaspoon ground black pepper
1/8 – 1/4 teaspoon garlic granules (or add 1 teaspoon minced fresh garlic)
Stir the asparagus to distribute the seasonings and let cook for 1-2 minutes until tender but still firm and doesn’t fall down when you pick it up with the tongs. Remove from the pan onto a plate and place in a warm oven while you cook the prosciutto. Into the same skillet, add:
5 slices prosciutto, cut into pieces (or cook whole and cut afterwards)
If cooking the prosciutto whole, be sure to separate the pieces. Most pre-packaged prosciutto contains about 5 pieces. Cook until browned and most of the fat is rendered. Remove from the pan. If you didn’t cut it before cooking, chop now. BE CAREFUL – IT CAN BURN VERY QUICKLY AS I CAN ATTEST! Top the asparagus with the prosciutto and serve.
*These are the triangular, tough things on the asparagus spears. They are especially tough when the asparagus is larger than the pencil size.
** If you haven’t heard about the danger of using sea salt, read the article: Himalayan Salt vs. Sea Salt on YouTube.