- 24 Asparagus Spears-tough bottoms trimmed, peeled if larger spears
- 8 Prosciutto Ham Slices-sliced thin
- ¼ Cup Fresh Lime Juice
- 1 Tbsp. Honey
- 1 Tbsp. Dijon Mustard
- 2 tsp. Shallots-minced
- ½ Cup Pure Olive Oil
- Salt and Black Pepper to Taste
Bring large pot of salted water to a rapid boil, and add the asparagus in four separate batches (6 spears at a time) boiling for about 2-3 minutes just until barely tender, check by tasting one for your desired tenderness. When tender, shock by placing asparagus in a bowl of ice cubes and water to stop cooking. Drain, and reserve cold in refrigerator.
For dressing, whisk together in bowl the lime juice, honey, mustard, and shallots until smooth. Gradually add the olive oil while whisking to make smooth and emulsified. Season to taste with salt and black pepper.
To assemble salad, lay out ham slices on table, and place three spears of asparagus on each slice, and roll the ham around the asparagus, repeating with all 8 slices of ham. Serve two asparagus and ham bundles on each serving plate, drizzle all over with the honey-lime vinaigrette, and garnish with toasted nuts. Serves four as salad or appetizer.