Prosciutto and grilled asparagus with whole grain mustard from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 85) by Suzanne Goin and Teri Gelber

  • prosciutto di Parma
  • lemons
  • Show all ingredients...

  • EYB Comments

    Can substitute prosciutto di San Daniele for prosciutto di Parma.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute prosciutto di San Daniele for prosciutto di Parma.

  • fprincess on May 13, 2024

    She says to use pencil-thin asparagus; mine were slightly larger, so I peeled them to make sure they would be tender. They are dressed with olive oil, salt, pepper and grilled for a few minutes, served on top of prosciutto (I used a locally-made wild boar prosciutto from Angel's Salumi which was ultra delicious), with a mixture of crème fraiche and whole grain mustard drizzled on top. By far the easiest recipe I have seen in the book! https://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/?do=findComment&comment=2424002

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