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Gallery Asparagus, Spinach, and Crisped-Prosciutto Salad Credit: Raymond Hom Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Ingredients Ingredient Checklist 2 ounces thinly sliced prosciutto, torn into 3-inch pieces 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground pepper 1/2 bunch (about 6 ounces) asparagus, trimmed 1/2 cup shelled fresh peas 4 baby creamer potatoes (about 5 ounces), cut into 1/4-inch slices 3 tablespoons buttermilk 1/4 cup mayonnaise 2 tablespoons finely chopped shallot 1 tablespoon fresh lemon juice 1/4 cup packed fresh tarragon leaves 2 cups packed baby spinach (about 2 1/2 ounces)
Gallery Asparagus, Spinach, and Crisped-Prosciutto Salad Credit: Raymond Hom
Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Gallery
Asparagus, Spinach, and Crisped-Prosciutto Salad Credit: Raymond Hom
Asparagus, Spinach, and Crisped-Prosciutto Salad
Credit: Raymond Hom
Asparagus, Spinach, and Crisped-Prosciutto Salad
Recipe Summary prep: 40 mins total: 40 mins Servings: 4
Recipe Summary
prep: 40 mins total: 40 mins
Servings: 4
prep: 40 mins
total: 40 mins
prep:
40 mins
total:
Servings: 4
4
Ingredients
Ingredients
- 2 ounces thinly sliced prosciutto, torn into 3-inch pieces 1 tablespoon extra-virgin olive oil Coarse salt and freshly ground pepper 1/2 bunch (about 6 ounces) asparagus, trimmed 1/2 cup shelled fresh peas 4 baby creamer potatoes (about 5 ounces), cut into 1/4-inch slices 3 tablespoons buttermilk 1/4 cup mayonnaise 2 tablespoons finely chopped shallot 1 tablespoon fresh lemon juice 1/4 cup packed fresh tarragon leaves 2 cups packed baby spinach (about 2 1/2 ounces)
Directions
Preheat oven to 400 degrees. Arrange prosciutto in a single layer on a rimmed baking sheet and brush with oil. Bake until crisp and deep golden, about 9 minutes. Let cool on a paper-towel-lined plate.
Meanwhile, bring a medium pot of generously salted water to a boil. Add asparagus and cook until just tender, 1 to 2 minutes. Transfer to a bowl of ice water to stop the cooking; drain, then cut into 2-inch pieces on the bias. Add peas to water and cook until just tender and bright green, 3 to 4 minutes. Transfer to ice water to stop the cooking; drain. Add potatoes to water and cook until just tender, 6 to 8 minutes. Drain and let cool slightly.
Whisk together buttermilk, mayonnaise, shallot, and lemon juice in a bowl. Season with salt and pepper. Combine asparagus, peas, potatoes, tarragon, and spinach in a large bowl. Season with salt and pepper. Divide among 4 plates and top with crisped prosciutto. Drizzle with 2 tablespoons dressing and serve with remaining dressing on the side.
Reviews
Add Rating & Review 38 Ratings 5 star values: 10 4 star values: 9 3 star values: 13 2 star values: 3 1 star values: 3
Reviews
Add Rating & Review 38 Ratings 5 star values: 10 4 star values: 9 3 star values: 13 2 star values: 3 1 star values: 3
Add Rating & Review
38 Ratings 5 star values: 10 4 star values: 9 3 star values: 13 2 star values: 3 1 star values: 3
38 Ratings 5 star values: 10 4 star values: 9 3 star values: 13 2 star values: 3 1 star values: 3
38 Ratings 5 star values: 10 4 star values: 9 3 star values: 13 2 star values: 3 1 star values: 3
5 star values: 10 4 star values: 9 3 star values: 13 2 star values: 3 1 star values: 3
All Reviews for Asparagus, Spinach, and Crisped-Prosciutto Salad
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Asparagus, Spinach, and Crisped-Prosciutto Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
