Marcellina Bortolin, Porcia, Pordenone
Adapting this recipe from the traditional and simple Friuliano method, my mother Marcellina usually prepared boiled vegetables by sprinkling them with salt and pepper and drizzling them with oil and wine vinegar to taste. —Elena Petruzzi
(Yield: 8 servings)
2 pounds fresh asparagus
(cleaned and trimmed)
MARINADE:
½ cup extra-virgin olive oil
¼ cup white wine vinegar or rice wine vinegar
(or to taste)
2 tablespoons Dijon mustard
2 tablespoons honey
2 teaspoons dried tarragon
(or thyme)
~
¼ pound prosciutto (thinly sliced)
1. Place asparagus in saucepan with small amount of boiling water and cook for approx. 4 minutes, or until tender. Remove asparagus and plunge into ice-cold water to stop cooking process. Dry, then place asparagus in shallow baking dish.
2.While asparagus is cooking, combine oil, wine vinegar, Dijon Mustard, honey and tarragon (or thyme) in a jar. Cover tightly and shake vigorously. Pour dressing over asparagus, cover and allow to chill, marinating for 2 hours.
3.When ready to serve, remove asparagus from dressing, arrange on a platter topped with prosciutto and drizzle with a little of the marinade.
For a creamier dressing use a blender. Crisp a few pieces of the pancetta and sprinkle on top.