Ingredients

• 1 shallot, thinly sliced and separated into rings
• 1 tablespoon yellow mustard seeds
• 1/4 cup champagne vinegar
• 2 tablespoons sugar
• 2 sprigs thyme, plus 2 teaspoons leaves
• 1 bunch thin asparagus, ends trimmed
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 4 ounces thinly sliced prosciutto (8 to 10 slices)

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Instructions

1. Put the shallot and mustard seeds in a small bowl. Combine the vinegar, sugar and thyme sprigs in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 1 to 2 minutes. Pour the vinegar mixture over the shallot mixture and stir. Refrigerate 30 minutes.
2. Preheat the broiler. Spread the asparagus on a rimmed baking sheet; drizzle with the olive oil and sprinkle with the thyme leaves. Season with 1/2 teaspoon salt and a few grinds of pepper and toss until coated. Broil until crisp-tender and lightly browned in spots, about 4 minutes.
3. Transfer the asparagus to a platter. Discard the thyme sprigs from the shallot mixture and spoon over the asparagus. Serve with the prosciutto.
4. Photograph by Con Poulos