|Asparagus and Prosciutto
2 pounds asparagus
2 TBS olive oil
4 oz thinly sliced prosciutto, chopped
2 TBS butter
Grated Ricotta Salada, Asiago, or Parmigiano-Reggiano
Trim asparagus and steam briefly just until tender – drain.
Heat oil in a large stick free skillet, add prosciutto and fry until it begins to crisp. Add asparagus and sauté to heat though. Remove from heat and melt butter in hot pan. Transfer asparagus and prosciutto to serving platter, drizzle with sauce and sprinkle with cheese.