Biba's Asparagus, Prosciutto and Parmigiano Salad

• 1-1/2 lb. asparagus
• Salt, to taste
• 1 lg. lemon, zest of
• 1 lg. lemon, juice of
• 1/4 to 1/3 cup extra virgin olive oil
• 1/4 lb. sliced prosciutto, cut in sm. strips
• 1/4 cup freshly grated Parmigiano-Reggiano cheese *

1. Thoroughly wash and remove the tough ends from the asparagus.
2. Boil or steam asparagus until tender but still a bit firm to the touch.
3. Drain asparagus and place on paper towels to drain completely.
4. Arrange asparagus on a large serving platter, cover with plastic wrap and refrigerate until ready to use.
5. Just before serving, season asparagus lightly with salt, drizzle with lemon juice and olive oil.
6. Place the prosciutto over the asparagus, leaving the tips exposed; sprinkle with the cheese and serve.

asparagus, salt, lemon, lemon, extra virgin olive oil, freshly grated parmigianoreggiano cheese

Taken from www.foodgeeks.com/recipes/16574 (may not work)