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Warm Asparagus And Prosciutto Salad


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  • 3 ounces thinly-sliced prosciutto
  • 1 1/4 pounds asparagus trimmed
  • 3 tablespoons olive oil plus
  • 1/2 cup olive oil
  • 2 anchovy fillets chopped
  • 3 garlic cloves thinly sliced
  • 1/3 cup fresh lemon juice
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 package mixed baby greens - (5 oz) about 10 cups
  • Farinata Wedges (see recipe)


Servings 6


Step 1

Preheat oven to 350 degrees. Line baking sheet with parchment paper. Place prosciutto slices in single layer on parchment. Bake until crisp, about 18 minutes. Cool. Break prosciutto into bite-size pieces.

Meanwhile, cook asparagus in heavy large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Transfer asparagus to bowl filled with ice water to cool. Drain thoroughly.

Heat 3 tablespoons olive oil in large nonstick skillet over medium heat. Add chopped anchovies and garlic and sauté until garlic is golden, about 1 minute. Add asparagus and prosciutto and sauté until heated through, about 3 minutes. Add fresh lemon juice and remaining 1/2 cup olive oil and simmer 1 minute. Remove from heat. Season to taste with salt and pepper.

Divide greens among 6 plates. Top with asparagus mixture, dividing equally. Pour dressing from skillet over each serving. Serve warm with Farinata Wedges.

This recipe yields 6 servings.

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