This is a lovely first course before a spring dinner or at Easter. Omit the prosciutto if you want a vegetarian version. Thick-stemmed asparagus needs to be peeled, but the thinner ones don’t.
2 tbsp (25 mL) fresh lemon juice
2 tbsp (25 mL) fresh orange juice
2 tsp (10 mL) chopped fresh tarragon, or 1⁄2 tsp (2 mL) dried
1⁄3 cup (75 mL) olive oil
Salt and freshly ground pepper
2 lbs (1 kg) asparagus preferably with thick stems
3 tbsp (45 mL) olive oil
4 slices prosciutto slivered
8 oz (250 g) king mushrooms, cut into matchstick-size pieces
2 tsp (10 mL) chopped garlic
- Whisk together lemon and orange juice and tarragon. Whisk in olive oil. Season with salt and pepper.
- Peel asparagus stems if they are thick. Bring a large skillet of salted water to boil and plunge in asparagus. Boil for 2 to 4 minutes depending on size or until crisp-tender. Drain well and pour over cold water until asparagus is cold. Drain well and reserve.
- Heat olive oil in skillet on medium heat and add prosciutto. Sauté until crisp, about 1 minute. Remove prosciutto to drain on paper towels. Add mushrooms and garlic to pan. Sauté until mushrooms are tender, about 2 to 3 minutes.
- Place asparagus on platter, top with mushrooms and drizzle over dressing. Sprinkle over prosciutto.