Asparagus Salad with Prosciutto Ham "Cooking For One" Cookbook

1 Tablsp fine chopped shallots       2 Tablsp lemon juice

salt and pepper as needed             1 slice prosciutto ham (Or pancetta)

3 Tablsp extra virgin olive oil                1/2 teasp grated lemon zest

8 asparagus spears, sliced thin diagonally

1/2 oz. Parmesan, shaved into curls

1 Tablsp toasted pine nuts

Place shallots in a bowl with the lemon juice, a pinch of salt and a

few twists of black pepper.  Let sit for 15 mins.  Saute the prosciutto in

a dry non stick skillet of medium high heat until crisp and browned on

both sides, about 1 minute each side.  When cool, tear into pieces.

Add olive oil and lemon zest to the shallots, whisk until slightly

thickened and well blended.  Add to asparagus and toos to coat well.

Mound asparagus on plate, top with ham and parmesan and sprinkle

with the pine nuts.   Serve immediately.