Dinner

By Lindsay Hunt | June 1, 2011

Photo: Lindsay Hunt

I’ve been cooking a lot with prosciutto. Mostly because it’s delicious, but also to share it’s versatility with you. Packed with flavor, prosciutto improves many dishes with only a small amount, which is easy on your wallet (and figure). What’s great about this salad in particular, is that it takes two multipurpose ingredients and combines them in a new meal. Again, good for budgeting. 

Photo: Lindsay Hunt

You can pair leftover prosciutto with eggs, cantaloupe, or baguette for delicious meals.

Not only is prosciutto an ambidextrous culinary star, it’s partner in this recipe can take many forms, too. Asparagus plays well with many foods, It tastes fantastic on a savory tart, with polenta, or even just shaved raw in a salad.

Photo: Lindsay Hunt

Using the popular prosciutto-wrapped asparagus hors d’oeuvre as a starting point, I added a hefty dose of peppery arugula to balance the rich and salty prosciutto. A slice of toasted baguette topped with thin strips of Manchego elevates this summery salad from appetizer to a meal. If you’d rather make it a brunch meal, try adding a poached or fried egg.

Asparagus, Prosciutto, and Arugula Salad Recipe

Servings: 2

Ingredients

  • 2 tbsp vegetable or grapeseed oil
  • 2 slices thickly cut prosciutto, about 1/8-inch thick, cut into thin strips
  • 8 stalks asparagus, cut into 2-inch pieces
  • 2-3 cups arugula
  • 1 lemon, zested and 1 tablespoon juice
  • 1 tbsp extra-virgin olive oil
  • Salt, to taste
  • Freshly ground pepper, to taste

Directions

1. Heat a medium saute pan over medium-high heat. Add 1 tablespoon of oil and heat until shimmering. Add the prosciutto strips and cook about 2 minutes on each side, until caramelized and dark in color. Remove to a clean towel and set aside.

2. Add the remaining tablespoon of oil to the pan and heat through. Add the asparagus and cook until tender, about 5 minutes. Season with salt and pepper to taste, and set aside.

3. Place the arugula in a large bowl. Add the lemon juice, 1 tablespoon of extra-virgin olive oil, and toss to combine. Season with salt and pepper. Divide the arugula between two bowls, then top with the asparagus and prosciutto. Garnish with lemon zest and serve.

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