Lemon Vinaigrette:
1 medium shallot, minced
juice from 2 lemons – about 3 tablespoons
1/2 cup extra virgin olive oil
Fresh asparagus, trimmed
Olive oil
Kosher salt
Freshly ground black pepper
Prosciutto – thinly sliced and cut into strips
Preheat
oven to 400 degrees. In a small bowl, combine minced shallot and lemon
juice; season to taste with salt and pepper and let sit for 10 minutes
or so for flavors to blend. Whisk lemon juice constantly while you
drizzle in a steady stream of extra virgin olive oil. Set dressing
aside until ready to serve asparagus. Place asparagus on a baking sheet
and toss with olive oil, salt and freshly ground pepper. Roast in oven
for 10 – 20 minutes, depending on thickness of spears. Remove from
oven when spears just begin to brown and soften slightly. To serve, pour
lemon vinaigrette over asparagus and top with slices of prosciutto.
Refrigerate any leftover dressing.
