Asparagus and Prosciutto with Lemon-Shallot Dressing — Three Many Cooks
Asparagus and Prosciutto with Lemon-Shallot Dressing served communally on a block.
Ingredients
- 1 large shallot, minced
- ¼ cup fresh lemon juice
- ¼ cup Dijon mustard
- 2 tablespoons rice wine vinegar
- Salt and ground black pepper
- 1 cup extra-virgin olive oil
- 1½ pounds (1½ bunches) thick asparagus, tough ends snapped off
- 6 ounces (about 12 thin slices) prosciutto
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