Super easy and fast to make, pressure steaming the prosciutto and the asparagus together give each a more intense flavor! Though asparagus should usually be cooked at low pressure, a quick burst of high pressure allows the prosciutto to sweat and become lightly crispy. This recipe is usually made on the grill or in the oven, but in the pressure cooker it does not require any extra oil or salt; nor, is there any the chance the asparagus will still be raw, woody or dried out. If you have a low, wide pressure pan or pressure cooker this would be the perfect size pressure cooker to use for this recipe! The extra surface area lets you keep the asparagus spears long! From the Hip Pressure Cooking website, with permission.
Save the briny, fatty, prosciutto-y cooking water for your next risotto!