Prepare an ice bath for asparagus (You want to do this to end the cooking when you pull the asparagus out of the hot water).
In a large pot add water and bring to a boil. Add about a tablespoon of sea salt. Add asparagus until crisp-tender. About 3 minutes.
Drain. Transfer asparagus to your prepared ice bath. Let sit for 5 minutes then put onto a platter.
Heat 3 tablespoons olive oil in large sauté pan over medium heat. Add chopped anchovies and garlic and sauté until garlic is golden, about 1 minute. Add asparagus and prosciutto and sauté until heated through, about 3 minutes.
Add fresh lemon juice and remaining 1/2 cup olive oil and simmer 1 minute. Remove from heat.
Add salt and pepper then divide greens among 6 plates. Top with asparagus mixture equally. Pour dressing from skillet over each serving. Serve warm or cold
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