Recipe - Bibas Asparagus Prosciutto And Parmigiano Salad

1 One half pound Fresh asparagus
Salt; to taste
Zest of 1 large lemon
Juice of 1 large lemon
One fourth cup Extra virgin olive oil; (up
to 1/3 cup)
One fourth pound Sliced prosciutto; cut in
small strips
One fourth cup Freshly grated
ParmigianoReggiano cheese*

*It is worth the extra expense to use the true ParmigianoReggiano cheese.
The flavor is so intense that you don't need a lot to enhance any dish. You
can find this cheese in many specialty and gourmet markets.

Thoroughly wash and remove the tough ends from the asparagus. Boil or steam
asparagus until tender but still a bit firm to the touch. Drain asparagus
and place on paper towels to drain completely. Arrange asparagus on a large
serving platter, cover with plastic wrap and refrigerate until ready to
use. Just before serving, season asparagus lightly with salt, drizzle with
lemon juice and olive oil. Place the prosciutto over the asparagus, leaving
the tips exposed; sprinkle with the cheese and serve.

Recipe by: Biba Caggiano, owner, Biba's Restaurant, Sacramento, CA

Posted to MCRecipe Digest V1 #779 by Crane Walden cranew@foothill.net on
Sep 12, 1997