Recipe: Roasted Asparagus Salad With Prosciutto and Parmesan

Roasted Asparagus Salad With Prosciutto and Parmesan

A fun twist on “salad”.

ROASTED ASPARAGUS SALAD.jpg

Ingredients

  • 2 ounces prosciutto, thinly sliced

  • 1 pound asparagus, trimmed

  • 2 ounces Parmesan cheese, shaved

  • 2 tablespoons + 1 teaspoon olive oil, divided

  • 1 tablespoon lemon juice

  • 1/4 teaspoon dijon mustard

  • salt and pepper, to taste

Directions

Make the prosciutto crisps

  1. Place prosciutto slices flat on a parchment lined baking sheet and put in cold oven. 

  2. Set oven to 375* and bake for 10-15 minutes or until the prosciutto starts to crisp. Timing will vary based on the thickness of the prosciutto slices. You will know it's done when the color darkens and the edges start to roll up. 

  3. Remove from oven and let cool completely on baking sheet. The prosciutto will continue to crisp as it cools. 

  4. Once cool, break prosciutto slices into medium sized crisps (I like crouton sized pieces) and set aside.

Roast the asparagus

  1. Preheat oven to 425* 

  2. Toss asparagus in 1 teaspoon of olive oil and season with salt and pepper. 

  3. Spread on a parchment lined baking sheet and roast asparagus for 15-20 minutes or until just fork tender.

Make the lemon dressing

  1. Whisk together remaining olive oil, lemon juice, Dijon. 

  2. Season with salt to taste and set aside.

Serve it up

  1. Arrange asparagus on a serving platter and drizzle with the lemon dressing (use about ¼ of the dressing and save the rest to serve on the side.) 

  2. Sprinkle half the prosciutto crisps on top and shave half of the Parmesan right over that. 

  3. Save the rest of the toppings for serving. Serve immediately.

Recipe Notes

If you want toss this all together to serve like a traditional salad: before assembling chop asparagus into 2-3 inch pieces and then toss with the lemon dressing, prosciutto and parmesan.

Source: https://www.ruffledapronblog.com/roasted-asparagus-salad-with-prosciutto-and-parmesan/

RecipesJohnna WilfordComment