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Makes 6 to 8 toasts 1x
Stack the slices of prosciutto on top of one another, wrap them in plastic wrap, and transfer them to the freezer for about 1 hour (you want the prosciutto firm but not rock-solid). When the prosciutto is quite firm, remove it from the freezer and roughly chop it. Transfer the chopped meat to the bowl of a food processor, add the butter, and pulse the butter and prosciutto together until well combined; it should be spreadable and almost pink uniformly. Add a sprinkle of salt, taste, and adjust the seasoning.
When ready to serve, let the prosciutto butter soften a bit, then spread a generous amount on each slice of toast. Top the prosciutto butter with a couple pieces of asparagus and a few leaves of arugula. Add a very gentle drizzle of olive oil and a squeeze of lemon to serve. Store leftover prosciutto butter in an airtight container in the fridge for up to 1 week.
– Recipe from Peckish: Suggestions for the Sophisticated Snacker