- 2 lb thin asparagus, trimmed and peeled
- 1/2 cup extra-virgin olive oil
- 3 tablespoons finely chopped blanched almonds
- 2 tablespoons coarse dry bread crumbs
- 1/8 teaspoon ground cumin
- 3 tablespoons Sherry vinegar
- 1 medium head escarole, cut into 1/4-inch-thick strips (6 cups)
- 1/2 lb sliced serrano ham or prosciutto
- 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.
- 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.
- 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.