Ingredients
2
lb thin asparagus, trimmed and peeled
1/2
cup extra-virgin olive oil
3
tbsp finely chopped blanched almonds
2
tbsp coarse dry bread crumbs
1
medium head escarole, cut into 1/4-inch-thick strips (6 cups)
1/2
lb sliced serrano ham or prosciutto
Directions
1.
Have ready a large bowl of ice and cold water. Cook asparagus in boiling salted water until crisp-tender, 2 to 3 minutes. Drain spears, then refresh in ice water. Drain asparagus again and pat dry.
2.
Heat 1 tablespoon oil in a small skillet over moderate heat until hot but not smoking, then cook almonds, bread crumbs, and cumin, stirring frequently, until toasted, 3 to 4 minutes. Cool. Add remaining oil to vinegar in a slow stream, whisking until emulsified. Season with salt and pepper.
3.
Toss escarole with half of dressing and mound on plates. Arrange ham around escarole and top salad with asparagus. Drizzle asparagus with remaining dressing. Sprinkle salad with almond-and-crumb mixture.
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