This stunning appetizer captures the essence of spring — crisp ribbons of raw asparagus paired with savory prosciutto and nutty Romano cheese. Fresh lemon juice and good olive oil tie the flavors together in a bright, delicate balance. It’s as elegant as it is effortless, perfect for entertaining or starting a special meal. Enjoy it with a glass of sparkling wine or a dry white such as Pinot Grigio or Vermentino for a perfect pairing.
INGREDIENTS:
8-12 paper-thin slices prosciutto (enough to cover a 12–14-inch platter)
1/4 pound wedge Pecorino-Romano cheese
1 pound purple asparagus, fattest spears, trimmed and peeled
1 Meyer lemon, cut in half
Extra virgin olive oil, as needed
Coarse sea salt or flaked salt and freshly ground black pepper, to taste
1-2 cups loosely packed arugula sprouts or young arugula leaves (optional)
12-16 slices baguette, cut diagonally 1/4 inch thick, toasted
METHOD:
Arrange the prosciutto slices to cover a large serving platter, slightly overlapping them.
Using a vegetable peeler, shave long, thin strips of Pecorino Romano and scatter them over the prosciutto.Using a sharp knife or mandoline, slice the asparagus on the bias into long, thin diagonal pieces about 1½ inches long. Arrange the asparagus evenly over the platter.
Squeeze lemon juice over the asparagus through a small strainer to catch seeds. Drizzle generously with extra-virgin olive oil, then season lightly with salt and freshly ground black pepper.
If using, scatter arugula leaves or sprouts over the top for color and a peppery bite. Arrange toasted baguette slices around the edge of the platter or serve on the side.
SERVING SUGGESTIONS:
- Serve as a shared appetizer platter or compose individual plates for an elegant first course.
- Pile a bit of asparagus, prosciutto, and cheese on a toast to make mini bruschetta bites.
- Substitute Parmigiano-Reggiano or shaved aged Manchego for a different flavor profile.
- Pair with chilled sparkling wine, Sauvignon Blanc, or rosé for a perfect spring pairing.
YIELD: Serves 4
