Prosciutto Butter with Asparagus and Arugula
Kate S. Jordan
PUBLISHED April 23, 2025
I love butter. So much in fact that I'm regularly scolded by Ken, my husband, for eating it all by myself. I'd say it's a guilty pleasure except that I never feel guilty about it; some people dip a spoon into a pint of ice cream when they walk by the freezer, while others palm a handful of potato chips, and I skim a bit of butter. I also love charcuterie and have a distinct soft spot for prosciutto. Like butter, I am prone to swiping a slice of the sweet, salty, fat-streaked meat nestled between layers of white butcher paper without penance. This recipe is the love child of those two delights, and when slathered (yes, rather thickly) on good sourdough bread and topped with asparagus and arugula, it's joyful. If you're familiar with 'ndjua, then this will seem like a logical (and good) idea to you. And if you've never made a compound butter before, this may lead you down the path to further decadence; herbs, aromatics, vegetables, nuts, cheeses—you can add myriad ingredients to butter to make it even more delicious. Or just grab a small spoonful all on its own. – Suzanne Lenzer
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