3 slices of prosciutto or 2 slices of lean smoked or dried bacon
half a small iceberg lettuce
6 tablespoons grated Parmesan or another favorite cheese such as Bursztyn or Cheddar
Honey-mustard sauce:
1 tablespoon honey
2 teaspoons mustard
1 teaspoon wine vinegar
1 teaspoon lemon juice
4-5 tablespoons extra virgin olive oil
2 tablespoons fresh thyme leaves or 1 teaspoon dried
Preparation
Heat the oven to 220 degrees. Break off the woody ends of the asparagus (they will break off at the right place on their own), rinse and dry. Mix the sauce ingredients on a flat large plate with salt and pepper added, add the asparagus and coat it with half of the sauce. Serve the other half with the salad.
Put the asparagus into an oven-safe dish and place in the oven. Bake for 11 minutes. In the meantime, warm the prosciutto by heating it for about a minute over low heat. Remove the skin from the bacon along with the surrounding fat and fry in a pan until it melts and becomes crispy, drain on a paper towel. Chop the prosciutto/bacon finely.
On plates, arrange the lettuce leaves, add the roasted asparagus with the sauce from the dish, sprinkle with grated cheese and shavings of prosciutto or bacon, drizzle with the remaining sauce.
