Asparagus with Prosciutto and Pine Nuts

• 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 the 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) and drain. Add the asparagus to the prosciutto mixture and toss to mix evenly. Season with salt and pepper; serve hot.