There’s just something about the flavor combination of asparagus and prosciutto. Each ingredient is so versatile that no two dishes taste the same, yet they all possess that familiar saltiness and crunch.
We love asparagus roasted, steamed, grilled, and even raw and shaved. We love it for breakfast, incorporated into eggs Florentine, for lunch in a salad, as an appetizer in a tart, and for dinner as a side. The Eastern Europeans have certainly got it right, with restaurants offering an entire menu for asparagus when its in season. (What they haven’t figured out though, is how the addition of prosciutto takes each dish to the next level).
Check out Mind over Marmalade’s favorite recipes for the lovely duo: