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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.

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