Asparagi in casseruola (Cavalcanti’s Sautéed Asparagus)
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Total Time
30 mins
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Italian
Asparagi in casseruola (Cavalcanti’s Sautéed Asparagus)
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 asparagus about 400g (14 oz, bunch
- 3-4 lices prosciutto cut into thin strips
- mint handful leaves
- lard butter or oil
- salt
Instructions
- Trim the asparagus of their tough bottom thirds and, if they're thick, peel off their skins. (Slimmer asparagus don't need peeling.)
- Parboil the asparagus in well salted water until just slightly underdone. Drain and set aside until needed.
- In a skillet large enough to hold the asparagus in a single layer, sauté the prosciutto and mint in the fat of your choice over moderate heat, just until the prosciutto has turned color and the mint leaves have wilted.
- Transfer the parboiled asparagus to the skillet and let them simmer in the seasoned fat for just a few minutes, long enough for them to absorb the flavors and become fully tender. Toss from time to time.Add the remaining mint leaves and toss the asparagus once or twice more.
- Serve while still warm.
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