Salad of Asparagus, Marinated Artichokes and Crispy Prosciutto

Serves 4

Ingredients:
4 thin slices prosciutto, halved lengthwise
20 asparagus spears, trimmed
¼ cup tarragon vinegar
1/3 cup sunflower oil
Salt and freshly ground black pepper
3 ½ ounces mixed salad leaves (such as frisée and arugula)
¼ cup lightly packed flat leaf parsley
4 marinated artichokes, drained, each cut into 6 wedges

Method:
Preheat broiler to hot. Lay the prosciutto slices in a single layer on a baking sheet.  Place prosciutto under broiler for 3-5 minutes until crisp. Cut the asparagus in half lengthwise then cut the halves crosswise.

Cook the asparagus spears in a large pot of boiling salted water for 2 minutes, or just until crisp-tender. Using a slotted spoon, transfer the asparagus to a large bowl of ice water to cool. Transfer the asparagus to paper towels and pat dry. 

Place the vinegar in a medium bowl. Slowly whisk the oil into the vinegar to blend. Season the vinaigrette to taste with salt and pepper.

Toss the salad greens and parsley leaves in a large bowl with enough vinaigrette to coat. Season the salad to taste with salt and pepper. Divide salad between 4 serving plates and place crispy prosciutto on top of salad for garnish, drizzle with remaining vinaigrette and serve.