Scale
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
- Cook the lentils according to package instructions. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil on medium heat. When the oil is sizzling, add the slices of prosciutto, crisping the meat in batches. Set aside on a paper towel-lined plate.
- Add an additional tablespoon of oil to the skillet. Add the asparagus, white wine (or water), rosemary, thyme and oregano. Cover and cook for 5 minutes, then uncover and increase the heat. Add the beans and saute, tossing frequently, until the asparagus and beans have browned slightly. Remove from the heat.
- Stir in the lentils and remaining two tablespoons of olive oil. Add salt and pepper to taste (I’d go a bit easy on the salt, since both the prosciutto and the ricotta salata are salty), then toss in the crumbled prosciutto and cubed ricotta salata. Serve warm or at room temperature.