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
These Make A Wonderful First Course Or Hors D'oeuvre With A Crisp Glass Of Pinot Grigio. Prep: 25 Minutes; Cook: 4 Minutes.
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