This Asparagus Salad is the perfect accompaniment to almost any main dish you’re preparing. Crispy radishes, al dente grilled or roasted asparagus, goat cheese, your choice of nuts, all on a bed of arugula and spinach are the protagonists. Dressed and drizzled with a fresh lemon vinaigrette, then topped with crispy prosciutto chips.
Asparagus is in season and at its peak of flavor now, so now is the time to prepare it for your upcoming parties and gatherings.
The crispy prosciutto chips add a delicious finishing touch to this salad, giving it a wow factor and pretty presentation.
At Easter and Mother’s Day, this could be your perfect side dish.
I hope you enjoy every bite!
Spring asparagus salad with crispy prosciutto
A springtime side dish of asparagus you’ll enjoy again and again!
Ingredients
- 1 pound grilled or seared asparagus, cooked very al dente so it still has a nice bite, then halved lengthwise
- A mix of arugula and spinach, enough to fill a pretty plate
- 3 or 4 thinly sliced ​​radishes
- 4 oz. Chevre goat cheese
- 3 teaspoons roasted hazelnuts or other nuts of your choice
- 4 or 5 slices of prosciutto, crisped in the oven and broken in half
- LEMON VINAIGRETTE
- 4 teaspoons fresh lemon juice
- 12 teaspoons of olive oil
- a dab of Djon
- salt and pepper
instructions
- Roast your asparagus at 375 for maybe just 5 minutes. The asparagus should not be mushy or limp. Let cool, then cut in half lengthways.
- Lower the temperature to 350 and place the prosciutto on a parchment lined baking sheet, maybe toast for 10-15 minutes, checking every now and then to see if it can burn fast, ovens vary.
- In a large bowl, add the goat cheese and a few tablespoons of vinaigrette, soak a little, then add the sliced, cooked asparagus and brush well.
- Add the greens, nuts and radishes and toss gently.
- Arrange everything on a platter and spoon more of the vinaigrette over it, if you like.
- Garnish the salad with the shards of crispy prosciutto, broken in half.
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