This recipe is all about the quality of the ingredients. Make sure to use the best extra-virgin olive oil you can find and a super fresh, crusty loaf of bread. Sourdough works best.
1 lb thin asparagus, trimmed
6 slices sourdough bread (if using a round loaf, cut slices from the middle
1 large garlic clove, halved crosswise
Sea salt and coarsely ground pepper to taste
3 tablespoons extra-virgin olive oil
1 teaspoon red wine vinegar
1 bunch arugula (baby arugula if available)
2 ozs thinly sliced jambon de bayonne (use proscuitto as substitute)
•Bring 2 quarts of water to a boil, then add asparagus and cook over moderate heat until just tender. Drain asparagus and return to pan to keep warm.
•Heat a ridged, lightly oiled grilling pan over moderately high heat until hot and just beginning to smoke. Grill bread until golden and grill marks appear. Lightly rub one side of each toast with cut side of garlic half, then season with sea slat and pper and drizzle with oil (about 1 teaspoon per slice).
•Season asparagus with sea salt and pepper, then drizzle with vinegar and remaining oil. Add arugula and tass gently to coat. Then devide mixture among toasts and top with the jambon de bayonne
