Preparation time: 20 minutes
Spring in the Provence, mounds of white asparagus deck the stalls of weekly green markets. They are often referred as “the vegetable of the kings”, rated far superior to their green counterparts. Unlike green asparagus, white ones need to be peeled to remove the bitter skin before cooking.
Cheddar and Fresh Herbs Custard and prosciutto are a great accompaniment to this fine meal. If you are not able to find white asparagus, use green ones.
- 16 white asparagus, or green asparagus spears
- 8 slices of prosciutto
Honey Mustard Dressing, makes about 1 cup (240 ml):
- 4 Tbsp (60 g) Dijon mustard
- 2-3 Tbsp honey
- 2-3 Tbsp lemon juice or to taste
- 5 Tbsp (80 ml) olive oil
- 2 Tbsp chives finely chopped
Trim asparagus up to ¾ of the spears with a potato peeler and cut off and discard about ¾ inch (2 cm) of the bottom. Bring water to a boil in a saucepan. Add salt. Gently lower the asparagus in the water taking care not to break them. Reduce heat and simmer asparagus until crisp to bite, about 6-10 minutes, depending on how fresh asparagus are. Carefully drain them under cold running water to arrest the cooking. Set aside on paper towels.
In a bowl, whisk the mustard, honey, lemon juice, salt and pepper. Gradually add olive oil. Continue whisking until you obtain a smooth dressing. Adjust seasoning to your liking. Just before serving stir in the chives.
Divide asparagus among the plates and top them with the prosciutto. Drizzle dressing over and sprinkle it with some extra chives. May be served warm or cold.