I love to cut asparagus on the bias into pretty pieces that are perfect for the sauté or stir-fry pan. Any cured pork (ham, salami, chorizo) is good with asparagus so feel free to sub for the prosciutto. For a vegetarian version, replace the ham with sliced shiitakes or shallots

Serves 4

  • 1 ½ pounds (2 small bunches) medium asparagus spears, ends trimmed or snapped away (to yield about 1 pound)
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ ounces thinly sliced prosciutto, sliced into strips about ¼-inch wide and 2-inches long
  • Kosher salt
  • 1 tablespoon unsalted butter
  • ½ teaspoon white balsamic vinegar
  • 2 to 3 tablespoons freshly grated Parmigiano-Regianno


1. Slice the asparagus on a very sharp angle (on the bias) into pieces that are about 2 inches long and about ¼-inch wide at their widest point. 

Susie Middleton

2. In a large nonstick skillet, heat 2 teaspoons of the olive oil over medium-low heat. Add the prosciutto pieces and cook until crisp (they will turn a darker red color, too), about 5 minutes. Take the pan off the heat and transfer the prosciutto crisps to a plate.

3. Add the remaining teaspoon olive oil and the asparagus to the pan. Season the asparagus with a scant ½ teaspoon of salt. Return the pan to the heat, and turn the heat to medium-high. Cook, stirring, until all the asparagus pieces are glistening and browned in spots, about 5 to 7 minutes. They will still be firm, but not crunchy.

4. Remove the pan from the heat and add the remaining tablespoon of butter and the balsamic vinegar (it will sizzle). Stir right away and keep stirring until the butter has melted. Stir in half of the prosciutto crisps and half of the Parmigiano, and transfer all to a serving dish. Garnish with the remaining prosciutto crisps and Parmigiano.