1 ½-2 lbs fresh asparagus

4 oz prosciutto, finely minced

2 tbsps pine nuts, toasted

½ cup orange juice

¼ cup butter

2 tbsps rice wine vinegar

1 tbsp lemon juice

2 tsps coarse-grained mustard

1 ½ tbsps honey

1 tsp dried basil

Salt and pepper to taste

1 tsp each of orange and lemon zest (optional)


Wash and trim off ends of asparagus – If stems are quite large and tough remove outer layer with a vegetable peeler. Set aside.

Sauté Prosciutto in a sauté pan until crisp. Remove and drain on paper towels. Heat orange juice in a small saucepan over medium heat and simmer, stirring occasionally until reduced by half. Add the butter and stir until melted. Add the rice wine vinegar lemon juice, honey, mustard and basil, stirring until combined and slightly thickened. Season with salt and pepper.

Cook asparagus in a large pan of simmering water until tender. (1-2 minutes) depending on size. Drain and place on a heated platter. Sprinkle the prosciutto and pine nuts over top then drizzle with enough vinaigrette to cover. Add a touch of the lemon and orange zest if using.

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