Frisee with Asparagus and Prosciutto
2 lb thin asparagus, trimmed
1/2 cup extra-virgin olive oil plus 1 tbsp
1/4 cup chopped almonds
3 tablespoons bread crumbs
1/8 teaspoon cumin
3 tablespoons Sherry vinegar
3 bunches of frisee, cleaned and torn into pieces (can use pretty much any attractive lettuce if you can't find frisee)
1/2 lb paper thin slices of prosciutto
Salt and pepper
Toss asparagus with 1 tbsp of olive oil, salt and pepper. To cook asparagus, pan fry on a skillet, grill or place under the broiler for a 5-7 minutes or until slightly tender. Set aside.
Heat 1 tablespoon oil in a small skillet over moderate heat, then cook almonds, bread crumbs, and cumin, stirring frequently, until toasted, 3 to 4 minutes. Set aside and let cool.
In a small bowl, add remaining oil (7 tbsp) to vinegar in a slow stream, whisking until emulsified. Season with salt and pepper.
Toss frisee with half of dressing and mound on plates. Arrange ham around frisee and top salad with 5 pieces of asparagus. Drizzle asparagus with remaining dressing. Sprinkle salad with almond crumb mixture.
Note: This is a easy recipe to assemble for a dinner party. The ingredients are arranged individually rather than mixed together.
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