Asparagus Salad with Orange, Prosciutto, and Pistachios
This makes a pretty first course. Microwaving the asparagus is fast and produces plump, moist results. Be sure to use a loaf pan so the spears stay submerged in water as they cook.
Serves 4 as a first course
1 lb. asparagus, trimmed of tough, woody stems
5 Tbs. extra-virgin olive oil
2 medium oranges
8 thin slices prosciutto
1/2 cup coarsely chopped roasted shelled pistachios
Freshly ground black pepper
1 oz. Parmigiano-Reggiano, shaved into large shards with a vegetable peeler
Put the asparagus in a glass loaf pan with 1/2 cup water, 1 Tbs. of the olive oil, and 1/2 tsp. salt. Toss and then cover tightly with plastic wrap. Microwave on high until the asparagus is crisp-tender, about 5 minutes.
Meanwhile, with a knife, segment the oranges over a bowl, squeezing the empty membranes to get all the juice; reserve the juice.
Divide the asparagus among 4 salad plates. Very coarsely tear the prosciutto and arrange over the asparagus. Divide the orange segments among the plates. Top each serving with 2 Tbs. pistachios, 1 Tbs. olive oil, 1 Tbs. of the reserved orange juice, and a few grinds of pepper. Garnish with the shaved Parmigiano-Reggiano and serve.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 116
, pp. 76
March 1, 2012