WARM ASPARAGUS AND PROSCIUTTO SALAD

Warm Asparagus and Prosciutto Salad image

Yield Makes 6 servings

Number Of Ingredients 8

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3 ounces thinly sliced prosciutto
1 1/4 pounds asparagus, trimmed
3 tablespoons plus 1/2 cup olive oil
2 anchovy fillets, chopped
3 garlic cloves, thinly sliced
1/3 cup fresh lemon juice
1 5-ounce package mixed baby greens (about 10 cups)
Farinata Wedges

Steps:

Preheat oven to 350°F. Line baking sheet with parchment paper. Place prosciutto slices in single layer on parchment. Bake until crisp, about 18 minutes. Cool. Break prosciutto into bite-size pieces.
Meanwhile, cook asparagus in heavy large pot of boiling salted water until crisp-tender, about 4 minutes.
Drain. Transfer asparagus to bowl filled with ice water to cool. Drain thoroughly.
Heat 3 tablespoons olive oil in large nonstick skillet over medium heat. Add chopped anchovies and garlic and sauté until garlic is golden, about 1 minute. Add asparagus and prosciutto and sauté until heated through, about 3 minutes. Add fresh lemon juice and remaining 1/2 cup olive oil and simmer 1 minute. Remove from heat. Season to taste with salt and pepper. Divide greens among 6 plates. Top with asparagus mixture, dividing equally. Pour dressing from skillet over each serving. Serve warm with Farinata Wedges.