1/4 cup butter3 ounces thinly sliced prosciutto, chopped2 cloves garlic, minced1/2 cup pine nuts1/3 cup fresh lemon juice2 pounds fresh asparagus, trimmed
salt and pepper to taste
Melt the butter in a skillet over medium heat. Cook and stir the prosciutto, garlic, and pine nuts in the melted butter until the garlic is fragrant and the nuts begin to turn brown, about 2 minutes. Stir in the lemon juice.
Bring a pot filled with lightly salted water to boil. Gently boil the asparagus until the bright green and barely tender (about 3 minutes) and drain. Add the asparagus to the prosciutto mixture and toss to mix evenly. Season with salt and pepper; serve hot.
Found on Allrecipes.com
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This recipe was most recently featured in
Boston Organics Newsletter No. 22 of 2012.