Bistro Niko is one of my favorite places to introduce my nieces to French cuisine. They love that we dress up and sample dishes like pate and fromage, which is, of course, just French cheese. One of our favorite dishes is the prosciutto di Parma with jumbo asparagus. It is so simple and light and such a perfect combination of ingredients that even my nieces ate their vegetables! I would love to have this recipe to see if I can make this with them.
— Mylan McEwan, Atlanta
Bistro Niko is the Buckhead Life Restaurant Group’s take on a French bistro, serving favorites like charcuterie, coquilles Saint-Jacques and coq au vin. Executive chef Gary Donlick says this dish was added to the menu a few years ago when the spring asparagus season started. “The combination of great prosciutto and asparagus with the Dijon vinaigrette and poached egg is classic French, and it has turned into a special dish that we haven’t taken off the menu. We use a hand-cranked prosciutto slicer. Prosciutto sliced this way is amazing because electric meat slicers spin too fast, causing the fat in the ham to heat up, which changes the flavor.”
If you can’t find jumbo asparagus, prepare the dish as we did with more slender asparagus and just add a few more to the plate.
From the menu of ... Bistro Niko, 3344 Peachtree Road, Atlanta. 404-261-6456, buckheadrestaurants.com/bistro-niko
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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