Prosciutto Wrapped Asparagus on Greens with Warm Bacon-Maple Dressing

A family recipe that has evolved over the decades- we all have our own slight variations.

Wonderful meal salad for a spring brunch. Serves 4 amply.

Dressing:

4-5 slices of bacon

3 Tbsp. red wine vinegar

3 Tbsp. real maple syrup

1-2 tsp. minced green onion

3 Tbsp. olive oil

1 tsp. Dijon mustard

Cook bacon until crisp. Remove to paper towels, cool, then crumble into tiny bits.

Meanwhile, to the bacon drippings in pan, add vinegar, maple syrup, and onions; low simmer for about 3 min., or until just slightly thickened. Whisk in olive oil and Dijon, then add reserved bacon bits. Pour into small pitcher or bowl and set aside.

Salad:

Bunch of asparagus, (12-20 spears), trimmed

4 thinly sliced, lean prosciutto (or smoked ham)

Olive oil

Salt and pepper

½ c. thinly slivered mild, sweet onion

Baby salad greens

Preheat oven to 400. Line rimmed baking sheet with parchment paper.

Divide asparagus spears equally into 4 bundles (about 3-5 in each); wrap individually with prosciutto.

Lay on prepared sheet, drizzle lightly with approx. 1 Tbsp. olive oil. Season with salt and pepper.

Roast for about 15 minutes, or until the prosciutto is slightly crisp and asparagus is just-tender.

Remove and cool slightly.

Meanwhile, saute the onion slowly in olive oil until browned and caramelized, about 12-15 minutes.

Remove from heat and set aside.

Pile a handful or two of greens onto individual serving plates. Scatter greens with onions, place an asparagus bundle on top. Rewarm and whisk dressing as needed, then drizzle over all.

Variation: Top the salad with a poached or over-easy fried egg just before dressing.

Recipe created or adapted by Liz Talley, Urban Graze

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