Spring Lentil Salad with Crisped Prosciutto
Ingredients
- 1 cup dried black lentils
- 4 tablespoons olive oil, divided
- 3 ounces prosciutto
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 1/4 cup white wine or water
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 15-ounce can cannellini beans, drained and rinsed
- salt and pepper, to taste
- 4 ounces ricotta salata, cubed (or crumbled feta)
Instructions
Spring Lentil Salad with Crisped Prosciutto serves 8 original recipe by bitesoutoflife.com.
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