- 1/4 cup butter
- 3 ounces thinly sliced prosciutto, chopped
- 2 cloves garlic, minced
- 1/2 cup pine nuts
- 1/3 cup fresh lemon juice
- 2 pounds fresh asparagus, trimmed
- salt and pepper to taste
- Melt butter in a skillet over medium heat; cook and stir the prosciutto, garlic, and pine nuts in the melted butter until the garlic is fragrant and the nuts begin to turn brown, about 2 minutes. Stir in the lemon juice.
- Bring a pot filled with lightly salted water to boil. Gently boil the asparagus until the bright green and barely tender, about 3 minutes; drain. Add the asparagus to the prosciutto mixture and toss to mix evenly. Season with salt and pepper; serve hot.