Prep time: 10 minutes | Cook time: 25 minutes | Serves: 6 to 7

INGREDIENTS

Crispy Shallots:
1/3 cup extra-virgin olive oil
3 shallots, thinly sliced into rings
Kosher salt, to taste

Prosciutto & Parmesan Green Bean Bundles:
2 tablespoons extra-virgin olive oil, plus additional for greasing
1/2-pound French green beans (haricot vert), trimmed
1/2-pound thin asparagus, woody ends removed
½ cup grated gruyere cheese
5-ounces thinly sliced prosciutto
2 tablespoons dry white wine, optional
1 lemon, zested
Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

For the Crispy Shallots:

Preheat the oil in a high-sided sauté pan over medium-high heat until shimmering. Place a plate lined with paper towels next to the stove. Add the shallots and allow to cook for 3 to 5 minutes until lightly golden. Remove the shallots to the paper towel-lined plate using a slotted spoon or tongs and immediately sprinkle with salt. Set aside until ready to serve.

For the Prosciutto Wrapped Green Beans and Asparagus:

Preheat the oven to 425ºF. Line a baking sheet with foil or lightly grease with olive oil. Place the asparagus and green beans in a large bowl and toss with 1 tablespoon olive oil, salt, and pepper.

Divide the green beans and asparagus into 7 piles. Place about 1 tablespoon gruyere cheese in the center of each pile and wrap in prosciutto pieces to form a bundle. Drizzle with additional olive oil and a sprinkle of white wine and pop into the oven to roast for 10 to 15 minutes until the prosciutto is golden and crisp and the veggies are crisp-tender.

Remove from the oven and garnish with lemon zest. Top with crispy shallots and serve.