Description
White asparagus with crispy ham is faster than roasting and just as impressive. Pan-seared until golden, these tender "edible ivory" spears are finished with shatteringly crispy bits of Italian ham for a salty, porky crunch in every bite. It's the simplest way to enjoy this famous Italian spring delicacy, and it'll have everyone asking for seconds.
Ingredients
Units
- 1 bunch of white asparagus (about 10 spears)
- 1 ounce prosciutto cotto or pancetta, thinly sliced (30g)
- 1/2-1 tablespoon olive oil (7-14g)
- Grana Padano cheese or Parmigiano Reggiano, freshly grated (*for sprinkling over tops of cooked asparagus)
- salt and freshly cracked black pepper to taste
Instructions
- Prepare the asparagus. Wash the asparagus and peel each stalk with a vegetable peeler from the bottom to the top, leaving the tips untouched and unpeeled. Wrap the bundle of asparagus with butcher's twine to secure them and allow them to stand upright. Place two chopsticks or skewers strategically in between the tied asparagus to create an "X" shape that will rest on the sides of the pot and help keep the bundle from falling over during cooking time.*See photos in the main post.
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Cook the asparagus. In an asparagus pot (or another narrow and tall pot), fill it 2/3 full with lightly salted water and bring to a boil. Add the bundled asparagus and cook for 10 minutes, never allowing the tips to come into contact with the water. When finished cooking, remove from the water, cut the butcher's twine off, and set aside while you prepare the prosciutto.
- Cook the prosciutto cotto (ham). While the asparagus is cooking, heat a cast-iron or other heavy-bottomed skillet to medium-high heat and add the olive oil and prosciutto cotto and cook 4 minutes until it starts to brown. Remove the ham from the skillet to a plate. Add the cooked asparagus in a single layer to the hot pan and do not move them again for 2-3 minutes until the spears begin to brown on the first side. Sprinkle with salt and pepper and turn them over to brown on the other side. Once both sides are nicely browned, remove them from the heat, sprinkle with the ham and grated cheese, and serve immediately. Enjoy!
Notes
- How to time the cooking perfectly. The asparagus will continue cooking once you've removed it from the boiling water, so in order to make sure it doesn't overcook be sure to start cooking the prosciutto during the last 5 minutes of asparagus cooking time, strain, and remove them straight to the hot skillet from the boiling water.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dishes
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 5 spears
- Calories: 94
- Sugar: 2g
- Sodium: 325mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2.2g
- Protein: 7g
- Cholesterol: 18mg
