Asparagus with Provolone
Spring lamb begs for a side of asparagus as simple as a steamed bundle or caramelized grilled stalks. You can dress asparagus a thousand different ways. Here’s just one quick and delicious idea that goes with any spring lamb or even chicken and fish.
Snap the asparagus to remove the woody ends. Blanch them in boiling water to cook for 3 minutes or so, until crisp tender. Stop the cooking process by placing them in a bowl of ice water.
In a small skillet coated with Teflon® non-stick, heat the oil over medium and sauté the prosciutto until crisp but not burned. Stir in the vinegar. Add the onions and stir in the honey.
Cook until the sauce thickens. Gather the asparagus in four bundles and place them on a baking sheet coated with Teflon® non-stick. Place a slice of cheese in the middle of each bunch and drizzle with the sauce. Place under the broiler just to melt the cheese. Serve immediately.