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Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps
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| Roasted Asparagus Salad with Thyme Vinaigrette and Prosciutto Crisps Serves: Serves 4 Ingredients: 6 thin prosciutto slices, cut into ½"-wide ribbons | |
| ¼ cup | white wine vinegar |
| 1 medium | shallot, peeled and finely minced |
| 1 teaspoon | Dijon mustard |
| 5 ounces plus 1/3 cup | extra-virgin olive oil |
| Kosher salt | |
| freshly ground black pepper | |
| 1 tablespoon | fresh thyme leaves |
| 1 pound | asparagus spears, washed and trimmed |
| 1 (2-ounce) piece | Parmesan cheese, cut into curls with a vegetable peeler |
Procedures:
Preheat oven to 350° and place a rack in the center. Line a rimmed baking sheet with parchment paper or a Silpat baking mat.
To prepare prosciutto ribbons, arrange prosciutto slices on prepared baking sheet about 1 inch apart. Transfer to preheated oven and bake until golden, about 8 to 10 minutes. Cool completely on baking sheet and remove carefully with a metal spatula. Set aside.
To prepare thyme vinaigrette, whisk the vinegar, shallot, and mustard together in a medium mixing bowl to blend. While whisking vigorously, slowly drizzle 5 ounces of olive oil into the vinegar mixture. Taste and season with salt and pepper. Stir in thyme and set aside.
To prepare roasted asparagus, increase oven temperature to 425 degrees. Pour 1/3 cup oil across a rimmed baking sheet and arrange asparagus in an even layer on the pan, rolling to coat with the oil. Season with salt and pepper and transfer to oven. Roast until tender, about 8 to 10 minutes. Remove from oven and allow to cool to room temperature.
To serve, divide asparagus among 4 chilled salad plates. Drizzle with thyme vinaigrette and top with prosciutto ribbons and Parmesan curls. Serve immediately
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