| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 shallot, thinly sliced and separated into rings
- 1 tablespoon yellow mustard seeds
- 1/4 cup champagne vinegar
- 2 tablespoons sugar
- 2 sprigs thyme, plus 2 teaspoons leaves
- 1 bunch thin asparagus, ends trimmed
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 ounces thinly sliced prosciutto (8 to 10 slices)
Instructions
- Put the shallot and mustard seeds in a small bowl. Combine the vinegar, sugar and thyme sprigs in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 1 to 2 minutes. Pour the vinegar mixture over the shallot mixture and stir. Refrigerate 30 minutes.
- Preheat the broiler. Spread the asparagus on a rimmed baking sheet; drizzle with the olive oil and sprinkle with the thyme leaves. Season with 1/2 teaspoon salt and a few grinds of pepper and toss until coated. Broil until crisp-tender and lightly browned in spots, about 4 minutes.
- Transfer the asparagus to a platter. Discard the thyme sprigs from the shallot mixture and spoon over the asparagus. Serve with the prosciutto.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 179 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 11 g |
| Cholesterol | 24 mg |
| Sodium | 913 mg |