Asparagus Prosciutto Bundles with Arugula

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon white wine vinegar
  • 1/2 pound thin asparagus (about 24 spears), ends trimmed about 2 inches
  • Sea salt, to taste
  • Freshly ground pepper, to taste
  • 2 cups loosely packed arugula leaves, washed, drained, and stems removed
  • Juice of 1 medium lemon (about 3 tablespoons)
  • 3/4 cup (3 ounces) pecorino cheese, half shaved into thin slices and half grated
  • 12 thin slices prosciutto (about 6 ounces)

Description

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