Cold Asparagus with Prosciutto and Lemon Recipe

Asparagus: Fresh, green spears that are tender yet crisp, perfect for blanching and wrapping.

Prosciutto: Thinly sliced, savory Italian dry-cured ham that adds a rich, salty flavor.

Lemon: Provides both zest and juice, adding a fresh, tangy element to the dish.

Olive oil: A high-quality extra virgin olive oil will enhance the flavors with its smooth, fruity notes.

Salt: Used to season the water for blanching the asparagus and to taste at the end.

Freshly ground black pepper: Adds a subtle heat and depth of flavor to the finished dish.

When blanching the asparagus, make sure to immediately transfer them to a bowl of ice water after boiling. This technique, known as shocking, halts the cooking process and helps maintain the vibrant green color and crisp texture of the vegetable.

• asparagus - Substitute with green beans: Green beans have a similar texture and can be served cold or warm, making them a good alternative to asparagus.

• prosciutto - Substitute with turkey bacon: Turkey bacon provides a similar salty and savory flavor while being a leaner option.

• lemon - Substitute with lime: Lime offers a comparable tartness and citrus flavor, which can brighten the dish similarly to lemon.

• olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and a similar healthy fat profile, making it a good alternative to olive oil.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor but will still season the dish effectively.

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but with a slightly different appearance and a more subtle taste.

• Allow the asparagus with prosciutto to cool completely before storing. This ensures that condensation doesn't make the dish soggy.

• Place the cooled asparagus in an airtight container. If you have multiple layers, separate them with parchment paper to prevent sticking.

• Store the container in the refrigerator. The dish will stay fresh for up to 2 days, maintaining its vibrant flavors and textures.

• For longer storage, consider freezing. Lay the wrapped asparagus spears on a baking sheet in a single layer. Freeze until solid, about 1-2 hours.

• Once frozen, transfer the asparagus to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.

• Label the container with the date. Frozen asparagus with prosciutto can be stored for up to 1 month.

• To thaw, place the frozen asparagus in the refrigerator overnight. Avoid microwaving as it can make the prosciutto rubbery and the asparagus mushy.

• Before serving, you may want to refresh the flavors by drizzling a bit more olive oil and lemon juice over the top.

• Preheat your oven to 350°F (175°C). Arrange the asparagus wrapped in prosciutto on a baking sheet. Bake for 5-7 minutes until warmed through. This method helps maintain the crispiness of the prosciutto while gently reheating the asparagus.

• Use a skillet over medium heat. Add a small amount of olive oil to the pan. Place the wrapped asparagus in the skillet and cook for 3-4 minutes, turning occasionally, until heated through. This method adds a slight crisp to the prosciutto and keeps the asparagus tender.

• For a quick reheat, use a microwave. Place the wrapped asparagus on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 30-45 seconds, checking to ensure they are heated through. This method is fast but may slightly soften the prosciutto.

• If you prefer a more hands-off approach, use a steamer. Place the wrapped asparagus in a steamer basket over boiling water. Cover and steam for 2-3 minutes until warmed. This method keeps the asparagus tender and the prosciutto moist.

• For a gourmet touch, use a sous-vide machine. Seal the wrapped asparagus in a vacuum bag. Set the sous-vide machine to 140°F (60°C) and immerse the bag for 15-20 minutes. This method ensures even reheating without compromising texture or flavor.

• Pot: used to bring salted water to a boil for cooking the asparagus

• Tongs: helpful for transferring the asparagus from the boiling water to the ice water

• Bowl: filled with ice water to cool the asparagus quickly

• Colander: used to drain the asparagus after cooling

• Cutting board: provides a surface to trim the asparagus

• Knife: used to trim the asparagus

• Zester: used to zest the lemon

• Juicer: extracts juice from the lemon

• Measuring spoons: measures the olive oil

• Serving platter: used to arrange the prosciutto-wrapped asparagus for serving

• Pepper mill: grinds fresh black pepper over the dish

Trim asparagus in advance: Prepare the asparagus by trimming and washing them the night before.

Use pre-sliced prosciutto: Save time by purchasing pre-sliced prosciutto from the deli.

Blanch and chill simultaneously: Use a large bowl of ice water to quickly cool the asparagus after blanching.

Pre-mix dressing: Combine lemon juice and olive oil in a small jar ahead of time for a quick drizzle.

Organize ingredients: Lay out all ingredients and tools before starting to streamline the process.