• 1 pound fresh asparagus
• 1 small red onion
• 1 navel orange
• 1 red leaf lettuce
• 3 ounce chunk prosciutto, excess fat removed
• dijon vinaigrette dressing
• 1/4 cup minced fresh parsley

Method

Break ends off asparagus spears.  They will assist the cook by snapping off where they are inedible.  Throw away inedible  pieces.  Peel the spears halfway up to the tips.  Only the lower part of the asparagus needs peeling.  Steam the spears over boiling water for 5 minutes. Run under cold water to stop cooking, drain and place in a serving dish.

Peel red onion and cut in half.  Slice very finely - a mandoline is the perfect tool for this.  Peel orange.  Slice in half and cut out the orange sections so that all membranes are  removed.  Dice prosciutto in 1/4 inch chunks.  These are small.  Do not worry if they are uneven.

In a small bowl, toss asparagus, prosciutto and red onion together with half the dressing.

Put shredded lettuce in serving bowl.  Toss with a tablespoon of the dressing.  Put asparagus mixture on top and pour remaining dressing over all without tossing.  Top with minced parsley.

Serves: 4 - 6

Contributor: Geraldine H. Sable

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