|
Sign up for our newsletters!
Terms of Use | Privacy Policy       Subscribe to O, The Oprah Magazine
Pencil Asparagus with Proscuitto di Parma
Created by Dave Cruz
The key to preserving asparagus's flavor, texture, and color is blanching: a brief submersion first into boiling water and then into an ice bath.

Servings: Makes 20 servings
Ingredients
  • 4 bunches pencil asparagus (or smallest available), trimmed of woody bottom stalks
  • 1/4 cup extra-virgin olive oil
  • 4 ounces prosciutto di Parma , sliced thinly at the deli counter
  • 1 bunch red radishes , cut into thin matchsticks
  • Kosher salt and black pepper
Directions
Fill a stockpot with water and 1 cup salt per gallon. Bring water to a boil. Meanwhile, create an ice bath by filling a large bowl with two parts ice cubes to one part cold water.

Add 4 to 6 stalks of asparagus at a time to the pot, keeping water at a boil. After 1 minute, remove the asparagus and place in ice bath. When cool, remove from water and drain. Repeat step 2 until all asparagus has been blanched.

Mix asparagus with pepper and 1/8 cup of oil, then place on a platter, surround with prosciutto, and top with radishes. Drizzle dish with remaining oil, add salt and pepper to taste, and serve.
From the Summer 2008 issue of O, The Oprah Magazine
Loading...
Advertisement
Advertisement
IN THE CURRENT ISSUE
Find joy in every day! The July issue brings you 20 ways to appreciate your life more, as well as Oprah's instant mood boosters, easy makeovers and our guide to the best books of summer.
see all new stories
Advertisement