Asparagus Prosciutto Salad Recipe

Asparagus: A green vegetable that is tender when roasted and adds a fresh, earthy flavor to the salad.

Prosciutto: An Italian dry-cured ham that is thinly sliced and provides a savory, salty contrast to the asparagus.

Olive oil: A healthy fat used for roasting the asparagus and making the dressing.

Lemon juice: Freshly squeezed juice that adds a tangy brightness to the dressing.

Dijon mustard: A smooth mustard that adds a bit of spice and depth to the dressing.

Salt: Enhances the flavors of the ingredients.

Black pepper: Adds a mild heat and enhances the overall flavor of the salad.

When roasting asparagus, make sure to spread them out evenly on the baking sheet to ensure they cook uniformly. Overcrowding can lead to steaming rather than roasting, which will affect the texture. Additionally, for an extra layer of flavor, consider adding a sprinkle of Parmesan cheese or a dash of balsamic vinegar before serving.

• asparagus - Substitute with green beans: Green beans have a similar texture and can be cooked in the same way as asparagus, providing a comparable crunch and flavor profile.

• prosciutto - Substitute with bacon: Bacon offers a similar salty and savory taste, though it is slightly more robust. It can be cooked to a similar crispness.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in dressings and salads.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a good alternative for the dressing.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor but with a slightly different texture, adding a bit more crunch to the dressing.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar level of seasoning with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile, being a bit more earthy and less pungent.

• Allow the asparagus to cool completely before storing. This prevents condensation, which can make the prosciutto soggy.
• Transfer the asparagus and prosciutto to an airtight container. If possible, use a container with a tight-fitting lid to maintain freshness.
• Store the dressing separately in a small jar or container. This keeps the olive oil and lemon juice mixture from making the salad too wet.
• Place the container in the refrigerator. The asparagus prosciutto salad can be stored for up to 2 days.
• To freeze, lay the roasted asparagus in a single layer on a baking sheet and freeze until solid. This prevents the spears from sticking together.
• Once frozen, transfer the asparagus to a freezer-safe bag or container. Label with the date for easy tracking.
• Do not freeze the prosciutto as it can become tough and lose its delicate texture. Instead, add fresh prosciutto when ready to serve.
• When ready to enjoy, thaw the asparagus in the refrigerator overnight. Reheat gently in the oven at 350°F (175°C) for about 5 minutes or until warmed through.
• Assemble the salad by draping fresh prosciutto over the reheated asparagus and drizzling with the reserved dressing.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover asparagus and prosciutto on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Heat for about 10 minutes or until warmed through.
  5. Drizzle with any leftover dressing before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Place the asparagus and prosciutto in the skillet.
  4. Sauté for 3-5 minutes, turning occasionally, until heated through.
  5. Add a splash of lemon juice for a fresh touch before serving.

• Microwave Method:

  1. Place the asparagus and prosciutto on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.
  4. Drizzle with the dressing and serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the asparagus and prosciutto in the air fryer basket.
  3. Heat for 3-5 minutes, shaking the basket halfway through.
  4. Once heated, drizzle with any remaining dressing and serve.

• Oven: Used to roast the asparagus to bring out its natural flavors and achieve a tender texture.

• Baking sheet: Provides a flat surface for roasting the asparagus evenly in the oven.

• Knife: Essential for trimming the asparagus and cutting the prosciutto if needed.

• Cutting board: A safe surface for trimming the asparagus and preparing other ingredients.

• Mixing bowl: Used to whisk together the olive oil, lemon juice, dijon mustard, salt, and pepper for the dressing.

• Whisk: Helps to combine the dressing ingredients thoroughly, ensuring a smooth and well-mixed dressing.

• Tongs: Useful for arranging the roasted asparagus on the serving platter and draping the prosciutto slices over the top.

• Serving platter: Provides an attractive presentation for the finished asparagus prosciutto salad.

• Measuring spoons: Ensures accurate measurement of the olive oil, lemon juice, and dijon mustard for the dressing.

Preheat the oven early: Start preheating your oven while you gather and prepare your ingredients to save time.

Use pre-trimmed asparagus: Purchase pre-trimmed asparagus to skip the trimming step.

Whisk dressing in advance: Mix the dressing ingredients ahead of time and store in the fridge.

Line the baking sheet: Use parchment paper or a silicone mat on your baking sheet for easy cleanup.

Batch roasting: Roast a larger batch of asparagus and use leftovers for other meals.

Prosciutto prep: Lay out the prosciutto slices while the asparagus roasts to streamline assembly.