Ingredients
- 2 ounce thinly sliced prosciutto
- 1 pound asparagus, trimmed
- 2 teaspoon extra-virgin olive oil, plus 2 tablespoons
- 2 tablespoon fresh lemon juice
- 4 ounce fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
- 2 tablespoon pine nuts, toasted
Preparation
Baking Directions:
Place an oven rack in the center of the oven.
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper.
Place the prosciutto in a single layer on the prepared baking sheet.
Bake for 12 to 14 minutes until crispy.
Drain on paper towels.
Chop the prosciutto into 1/4-inch pieces.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
In a medium bowl, toss together the asparagus and 2 teaspoons olive oil.
Season with salt and pepper.
Grill for 2 to 3 minutes each side until crisp-tender.
In a medium bowl, combine the lemon juice and 2 tablespoons olive oil.
Whisk until combined.
Season with salt and pepper.
Add the mozzarella cheese and toss to coat.
Arrange the asparagus on a platter.
Using a slotted spoon, spoon the cheese on top of the asparagus.
Drizzle any remaining vinaigrette over the top.
Sprinkle the prosciutto and pine nuts on top and serve.
*Cook's Note: To toast pine nuts, arrange in a single layer on a baking sheet.
Bake in an oven preheated to 350 degrees for 8 to 12 minutes until lightly browned.
