Roasted Asparagus Salad with Crispy Prosciutto and Egg

Asparagus salad tastefood

I made this salad for an Easter brunch last weekend. It’s a lovely way to serve asparagus; and prosciutto; and egg. There is not much else you need to add to this trio except a squeeze of lemon and a good splash of olive oil. If you can get your hands on a bunch of baby greens, then use them as a bed for the asparagus to absorb the oil and lemon.

Roasted Asparagus Salad with Crispy Prosciutto and Egg
Serves 6 to 8

1 pound asparagus, woody ends trimmed
Extra-virgin olive oil
Salt
Freshly ground black pepper
Juice of 1/2 lemon
2 ounces prosciutto
2 hard cooked eggs
3 ounces mixed baby greens (such as kale, arugula, mizuna, spinach)

Heat the oven to 375°F. Spread the asparagus on a rimmed baking sheet. Drizzle a little olive oil over the asparagus and turn to coat. Season with salt and pepper. Roast in the oven until the asparagus are bright green and crisp tender, 10 to 12 minutes, depending on thickness of the stalks. They should be crisp tender and not too floppy (unless you like them that way; then cook a bit longer). Remove from the oven and transfer to a plate to cool. Keep the oven on.

Arrange the prosciutto on a baking sheet lined with parchment. Bake until shriveled and firm to the touch, about 15 minutes. Remove from the oven and cool to the touch. The prosciutto will continue to harden as it cools. When cool enough to handle, break into shards.

Spread the greens on a serving platter. Arrange the asparagus over the greens. Squeeze the juice of the lemon over the asparagus and greens. Grate the egg over the asparagus, then sprinkle the prosciutto shards over the salad. Garnish with black pepper.

11 responses to “Roasted Asparagus Salad with Crispy Prosciutto and Egg

  1. A Spring classic recipe – love.

  2. I have been making a version of this salad for years. I just do a fried egg instead and use a homemade salad dressing. Hollandaise sauce would be a good option too.

  3. A gourmet salad! Fabulous and surely very enjoyable.

    Cheers,

    Rosa

  4. What a fantastic way to make sure vegetables are included in brunch! Although I imagine sharing the asparagus salad at dinner would be lovely as well!

  5. That is a classic indeed! I haven’t made this type of recipe in a long time, good thing that you brought it back to my mind… It is so beautiful, and tasty…

  6. We had this with brunch this weekend. Proof once again that just a few really good ingredients together are better than the sum of their parts. Really yummy! I will definitely make this again!

  7. That photo is so beautiful you should hang it on a wall!

  8. Having been lucky enough to eat this on Easter…. I can attest- it tastes as good as it looks!

  9. SImply damn delicious n healthy salad!!!!
    my homemade pancetta gonna lovely with this recipe too….

  10. Happy Friday! Just letting you know I featured this recipe in my Deliciously Healthy Low-Carb Recipes Round-Up for April 2015. Great recipe; I hope a lot of my readers will click over here and try it!

  11. Printing now! These are a few of my favorite things…