Asparagus with Prosciutto and Pickled Shallots

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4 - 6

Invite your guests to try this light and elegant Italian-style appetizer while they wait for the festive dinner. Arrange roasted asparagus spears with thyme on a large platter, along with slices of prosciutto and pickled shallots. They're easily marinated in champagne vinegar with sugar, mustard seeds, and thyme. Let them sit for at least half an hour, then enjoy. With their vibrant, sweet-tart flavor, pickled shallots are a wonderful complement to Parma ham and juicy asparagus.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 bunch thin asparagus, bottom ends trimmed
1 shallot, thinly sliced and separated into rings
1 tbsp. yellow mustard seeds
1/4 cup champagne vinegar
2 tablespoons of sugar
2 sprigs of thyme + 2 tsp leaves
2 tablespoons extra-virgin olive oil
110 g thin slices of prosciutto (8-10 pcs.)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: asparagus, prosciutto, dry-cured ham, champagne vinegar, mustard seed, thyme

Cooking the dish according to the recipe:

Place the shallots and mustard seeds in a small bowl. Combine the vinegar, sugar, and thyme sprigs in a small saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, until the sugar dissolves, 1-2 minutes. Pour the vinegar mixture over the onions and stir. Refrigerate for 30 minutes.
Preheat the oven to broil. Place the asparagus on a rimmed baking sheet, drizzle with olive oil, and sprinkle with thyme leaves. Sprinkle with 1/2 teaspoon salt and a pinch of freshly ground black pepper and toss to coat. Bake until crisp-tender and lightly golden, about 4 minutes.

Transfer the asparagus to a platter. Remove the thyme sprigs from the bowl with the onions and arrange them on top of the asparagus. Serve with prosciutto.

Categories:

recipe / Summer dishes / Spring dishes / Festive dishes / Party Dishes / Appetizers / Meat appetizers / Vegetable appetizers / Food Network - recipes