Asparagus and Proscuitto Salad

Ingredients

• 1/4 pound thinly sliced good quality prosciutto
• 1 1/4 pounds asparagus, trimmed
• 3 tablespoons plus 1/2 cup Olive Oil
• 2 anchovy fillets, chopped
• 3 Garlic cloves, minced
• 2 lemons, juiced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground pepper
• 1 5-ounce package mixed baby greens

Directions

Preheat oven to 350°F.
1. 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).
2. 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.
3. Drain. Transfer asparagus to your prepared ice bath. Let sit for 5 minutes then put onto a platter.
4. 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.
5. Add fresh lemon juice and remaining 1/2 cup olive oil and simmer 1 minute. Remove from heat.
6. 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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