Salad of Asparagus “Carpaccio”, Prosciutto, and Romano Cheese

An elegant looking appetizer with lots of bright flavors, perfect with a glass of something bubbly or a dry white wine.

INGREDIENTS:

8-12 paper thin slices prosciutto (enough to cover a 12-14 inch platter)
1/4 pound chunk Pecorino-Romano cheese
1 pound purple asparagus, fattest spears, trimmed and peeled
1 Meyer lemon, cut in half
Extra Virgin olive oil as needed
Salt (large crunchy flaked type preferable) and Pepper to taste
1-2 cups loose packed arugula sprouts or young arugula leaves, optional
12-16 slices baguette, cut diagonally 1/4 inch thick, toasted

METHOD:

Drape the platter with the prosciutto.

Use a peeler to scrape long thin strips of cheese over the prosciutto.

Slice the asparagus on the bias into thin slices at least 1 1/2 inches long and cover the platter.

Squeeze lemon juice through a strainer to catch seeds over the asparagus. Drizzle olive oil over the platter, then season lightly with salt and pepper.

Scatter the greens over if you wish to use them, and arrange the toasts around the perimeter of the platter or serve separately.

CHEF’S NOTES:

The idea is to build little bruschetta if you wish, or you can just eat as a salad. This dish can easily be broken down into separate plates.

YIELD: Serves 4

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