Art_Of_Entertaining_2016

New Years Eve Dinner
Asparagus and Prosciutto Salad
Ingredients
• 1/4 pound thinly sliced good quality prosciutto
• 1 1/4 pounds asparagus, trimmed
• 2 tablespoons plus 1/2 cup olive oil
• 2 anchovy fillets, chopped
• 3 garlic cloves, minced
• 2 lemons, juiced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 1 package mixed baby greens
Directions
Preheat oven to 350∞ F.
1 Prepare an ice bath for asparagus (You want to do this to end
the cooking when you pull the asparagus out of the hot water).
2 In a large pot add water and bring to a boil. Add about a tablespoon of sea salt. Add asparagus until crisp-tender. About 3 minutes.
3 Drain. Transfer asparagus to your prepared ice bath. Let sit for 5 minutes then put onto a platter.
4 Heat 3 tablespoons olive oil in large sauté pan over medium heat. Add chopped anchovies and garlic and sauté until garlic is golden, about
1 minute. Add asparagus and prosciutto and sauté until heated through, about 3 minutes.
5 Add fresh lemon juice and remaining 1/2 cup olive oil and simmer 1 minute. Remove from heat.
6 Add salt and pepper then divide greens among 6 plates. Top with asparagus mixture equally. Pour dressing from skillet over each serving.
Serve warm or cold
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