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Asparagus with prosciutto and parmesan
( SERVES 6 )

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This is a great first dish to serve when asparagus season starts; it makes a simple light lunch. To make it with variations, pile the asparagus onto some crispy fried squares of polenta, top with a soft-poached egg and then a drizzle of truffle oil instead of extra virgin olive oil. A piece of grilled crusty baguette can be substituted for the polenta.

Ingredients

2 Tbsp	Unsalted butter, softened
30	Asparagus, plump spears, peeled
18 slices	Prosciutto
120 g	Parmesan cheese
5 Tbsp	Extra virgin olive oil
1 to taste	Salt and freshly ground black pepper

Directions

Bring a large pot of salted water to a rolling boil, add the asparagus and cook for 3-4 minutes.
Remove the hot asparagus to a large bowl with the butter and toss the asparagus around until it is well coated.
Place the asparagus on a serving platter and pile the prosciutto loosely on top.
Use a vegetable peeler to make thin shavings of parmesan cheese.
Sprinkle these on top and drizzle with oil. Sprinkle lightly with sea salt and pepper.