Description
This Warm Asparagus & Crispy Beef Prosciutto Spring Salad is a delightful celebration of spring flavors and textures. Enjoy tender asparagus paired with crispy beef prosciutto and a zesty lemon vinaigrette for a refreshing dish.
Ingredients
- Fresh asparagus spears
- Beef prosciutto, thinly sliced
- Spring salad greens (baby spinach, arugula, or a mesclun mix)
- Extra virgin olive oil
- Freshly squeezed lemon juice
- Dijon mustard
- Honey or maple syrup
- Salt
- Black pepper
- Cherry tomatoes, halved (optional)
- Shaved Parmesan (or nutritional yeast, optional)
- Toasted nuts (pine nuts, slivered almonds, or chopped walnuts, optional)
- Fresh herbs (dill, chives, or parsley, optional)
Instructions
- Prepare the Beef Prosciutto: Heat a large skillet over medium heat. Add the thinly sliced beef prosciutto in a single layer, being careful not to overcrowd the pan. Cook for 2-4 minutes per side, or until it’s beautifully golden brown and crispy. Transfer the crispy beef prosciutto to a plate lined with paper towels to drain any excess fat. Once cooled slightly, you can break it into smaller, bite-sized pieces if desired.
- Roast the Asparagus: Preheat your oven to 400°F (200°C). Trim the woody ends off the asparagus spears. Toss the asparagus with about 1 tablespoon of olive oil, a pinch of salt, and a grind of black pepper on a baking sheet. Roast for 8-12 minutes, depending on the thickness of the spears, until they are tender-crisp and slightly bright green. You want them cooked through but still retaining a little bite.
- Make the Lemon Vinaigrette: While the asparagus is roasting, prepare the dressing. In a small bowl or jar, combine 3 tablespoons of extra virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, 1 teaspoon of Dijon mustard, and ½ teaspoon of honey (or maple syrup). Season with salt and freshly ground black pepper to taste. Whisk vigorously or shake well until emulsified. Taste and adjust seasonings as needed – you might want a little more lemon or a touch more sweetness.
- Assemble the Salad: In a large salad bowl, gently combine your spring salad greens. Add the warm, roasted asparagus spears.
- Dress and Serve: Drizzle about half of the lemon vinaigrette over the salad greens and asparagus. Gently toss to coat. Arrange the crispy beef prosciutto pieces over the top of the salad. If using, scatter cherry tomatoes, shaved Parmesan (or nutritional yeast), and toasted nuts over the salad. Drizzle with a little more dressing if you like. Serve immediately and enjoy the wonderful contrast of warm and cool textures!
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Roasting and Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 30 mg
Keywords: Don't overcrowd the pan when cooking the beef prosciutto to achieve true crispiness. Keep an eye on the asparagus while roasting to avoid overcooking. Always taste your vinaigrette before dressing the salad to adjust flavors as needed.