I like this roasted asparagus in proscuitto served in bowls with plenty of the delicious broth and crusty bread as a first course. But it makes a nice side dish too.
Lardo, Salo, or “Prosciutto Bianco” for the faint of heart…Hidden Streams Farm pork fatback cured with in Juniper, Thyme, Rosemary and Tellicherry Peppercorns