Asparagus with Prosciutto and Pickled Shallots

Ingredients:

• 1 bunch thin asparagus, bottom ends trimmed
• 1 shallot, thinly sliced ​​and separated into rings
• 1 tbsp. yellow mustard seeds
• 1/4 cup champagne vinegar
• 2 tablespoons of sugar
• 2 sprigs of thyme + 2 tsp leaves
• 2 tablespoons extra-virgin olive oil
• 110 g thin slices of prosciutto (8-10 pcs.)

Preparation:

1. Place the shallots and mustard seeds in a small bowl. Combine the vinegar, sugar, and thyme sprigs in a small saucepan and bring to a boil. Reduce heat and simmer, stirring occasionally, until the sugar dissolves, 1-2 minutes. Pour the vinegar mixture over the onions and stir. Refrigerate for 30 minutes.
2. Preheat the oven to broil. Place the asparagus on a rimmed baking sheet, drizzle with olive oil, and sprinkle with thyme leaves. Sprinkle with 1/2 teaspoon salt and a pinch of freshly ground black pepper and toss to coat. Bake until crisp-tender and lightly golden, about 4 minutes.
3. Transfer the asparagus to a platter. Remove the thyme sprigs from the bowl with the onions and arrange them on top of the asparagus. Serve with prosciutto.