Asparagus with Parma Ham, Garlic Butter and Lemon Canapés

Ingredients

• 32 large asparagus spears (about 3 pounds), trimmed and peeled
• butter
• garlic powder
• sea salt
• 8 thin slices proscuitto di Parma (about 4 ounces total)
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• freshly squeezed lemon juice (from 1 medium lemon)

 

Preparation

Have ready large bowl ice water. In medium saucepan over high heat, bring water to boil. Add asparagus and boil, uncovered, until crisp-tender, 2 to 3 minutes. Drain, then immediately plunge spears into ice water to stop cooking. Drain again and pat dry.

Drape 1 slice prosciutto atop asparagus on each plate. Drizzle with garlic butter and sprinkle with parsley and a generous squeeze of lemon.

 

First time we tried this recipe was: for a 3/4 mid-way novel writing milestone and Hallowe'en celebration on October 31, 2013.