1 bunch (about 12 stalks) asparagus, trimmed and very thinly shaved or sliced lengthwise using a knife or mandoline
1 small, young onion, very thinly sliced
1/4 cup Champagne vinaigrette, more if desired
14 slices spicy coppa (prosciutto or pancetta can be substituted)
Shaved Parmigiano-Reggiano, for garnish
1. Place the shaved asparagus and onion in a bowl and add about 4 tablespoons vinaigrette, tossing to coat. Set aside for a few minutes to soften the asparagus and onion.
2. Meanwhile, divide the coppa between 2 plates.
3. Take the marinated asparagus and onion (it should be pliable, like firm noodles), gently twist them into a little nest and place atop the coppa. Garnish with shaved Parmigiano. Serve immediately.
Each serving: 311 calories; 31 grams protein; 12 grams carbohydrates; 3 grams fiber; 18 grams fat; 5 grams saturated fat; 77 mg cholesterol; 3 grams sugar; 2,715 mg sodium.