Shaved Asparagus Salad with Prosciutto and Parm in Lemon Dressing

04.20.18 - BY Nona Raybern
Shaved Asparagus

The weather finally got the memo that it was Spring time in most parts of the world, so we’re kicking off this Spring with a Shaved Asparagus salad!

The work horse in this recipe comes super tiny: The Endurance® Cheese Shaver. We love products that can serve multiple purposes and this hand held device does an impeccable job of creating razor thin asparagus shavings.

As a bonus, we also use it to shave the Parmesan that tops this colorful and gorgeous salad masterpiece.

If you’re worried about the cost of prosciutto, fear not! Trader Joe’s (the best store ever) has a packet for just $4. It’s the most natural and economically friendly prosciutto in supermarkets, so making this salad won’t break the bank.

This easy to make salad is crunchy, citrusy, and salty. The egg yolks add a touch of creaminess to completely balance all the flavors.

We highlight recommend making this salad for cookouts, BBQ’s, and picnics! The crispiness of the raw asparagus means it won’t go soggy sitting out or in transport. It’s the perfect accompaniment to any outdoor event.

Shaved Asparagus Salad with Prosciutto and Parm in Lemon Dressing

This perfect Spring salad comes together quickly. Shaved asparagus, prosciutto, Parmesan, and lemon marry together with a delicate lemon dressing. 

Course

Salad
Cuisine

American

Prep Time 30 minutes
Total Time 30 minutes

Servings 6 people

Ingredients

Salad

  • 2
    lbs
    Fresh Asparagus
  • 10
    slices
    Prosciutto, cut in 4 strips each
  • 1
    Lemon, sliced
  • 6
    Eggs, soft-boiled
  • 1/2
    cup
    Parmesan, shaved

For the Lemon Dressing

  • 1/2
    cup
    Fresh lemon juice
  • 1
    tbs
    Honey
  • 1/2
    cup
    Olive oil
  • 2
    cloves
    Garlic, minced
  • Salt & Pepper to taste

Instructions

For the Dressing

  1. Combine all ingredients except olive oil into a food processor or blender. Blend on medium high, while slowly drizzling in olive oil. Blend until completely emulsified. 

For the Salad

  1. Make soft-boiled eggs (7 minute eggs). Set aside in ice water to cool. 

    Shave asparagus stalks using Parmesan shaver or vegetable peeler. Toss with half of prosciutto and Parmesan in the dressing. Plate the salad. Add remaining Parmesan and prosciutto on top, with eggs and lemon slices.