Health & Fitness
Asparagus & Prosciutto Salad
Asparagus & Prosciutto Salad
With all types of lettuce in season, spring is one of the better times of the year to make salads. In this recipe I used baby arugula and asparagus with prosciutto and poached eggs. Served with a fruit salad and savory muffins, it can make a simple yet elegant brunch menu.
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Shallot Salad Dressing
1 T shallots, minced
1 t coarse grain mustard
1 t mayonnaise
3 T fruity olive oil
2 T white wine vinegar
Fresh ground pepper to taste
Kosher salt to taste
Add all of the ingredients to a small jar with a tight fitting lid. Shake vigorously until well combined. Set aside.
5 oz baby Arugula
¾ lbs. asparagus, rough ends removed
4 oz prosciutto, thinly sliced
1 ½ t lemon juice, fresh
4 eggs
¼ c parmesan cheese, freshly grated
Freshly ground black pepper
Kosher salt
In a large pot bring enough water to boil that will cover the asparagus. Fill a large bowl with ice and water and set aside. When the water comes to a boil add the asparagus and cook for 2-3 minutes. Remove the asparagus from the boiling water and plunge into the ice water bath to stop the cooking. Do not throw out the boiling water in the pot. Toss the arugula with half the salad dressing and plate the arugula. In the same bowl used to toss the arugula, toss the asparagus with the other half of the dressing. Top the dressed arugula with the dressed asparagus. Separate the slices of prosciutto and toss with the lemon juice and cracked black pepper. Mound the prosciutto slices around the top of the dressed asparagus and arugula. Bring the water back to a boil. Crack the eggs into the boiling water. Cook for about 2-3 minutes. Remove with a slotted spoon and arrange over the salad. Cut each egg open with a knife to allow the yolk to flow over the salad. Top with parmesan cheese, kosher salt and black pepper to taste. Serve immediately.
Serves 4-6 for a main course or 6-8 as a starter