Shaved Asparagus Salad, plus Prosciutto

Ring in the spring season with glorious green asparagus! This Shaved Asparagus Salad, plus Prosciutto uses raw asparagus shaved into delicate ribbons. When paired with a lemony dressing, salty prosciutto, and sharp Parmesan cheese, it makes for a wonderfully light and crisp salad.

You can't go wrong with asparagus. We love to roast it, but it's equally good raw. This salad is loaded with textures asparagus ribbons, salty prosciutto freshly shaved parmesan, and crunchy almonds. It's the solid non-lettuce salad!

And then there's the dressing. A simple toss of lemon, olive oil, salt, and pepper. It's effortlessly easy, yet fancy enough for entertaining, and suited to warmer days!

Here's what you'll need for this raw asparagus salad.

• Asparagus Look for thick, tall stalks. It makes shaving the asparagus a breeze. Avoid the thin stalks if you can.
• Prosciutto The saltiness of the prosciutto complements the raw asparagus.
• Olive oil Combined with the lemon, it's the easiest dressing to make.
• Lemon You'll use the zest and the juice.
• Parmesan cheese Shaved Parmesan makes it oh so fancy. Buy the Parmesan in a block, and use a vegetable peeler to shave it fresh on top of the salad.
• Almonds we like sliced almonds, but you can use pistachios or walnuts.
• Salt and pepper Kosher salt and freshly ground pepper to taste.

See recipe card for quantities.

Guys- this is easy to throw together. You need a few minutes to shave the asparagus, and the rest is history. Take a look at this guide to help you.

Step 1. Lying the stalks down on a cutting board is best. Starting from the leafy tips, peel the asparagus lengthwise down to the end.

Step 2. When the peeler won't let you shave anymore, take a small knife and slice the remaining pieces into thin ribbons.

Step 3. Whisk the olive oil, lemon juice, zest, salt, and pepper in a small bowl. Pour over the asparagus ribbons, and toss to coat. Let it stand for 10 minutes.

Step 4. Add the prosciutto, Parmesan, and nuts. Toss gently. Season to taste with additional salt and pepper.

Expert tip

Look for tall, thick asparagus stalks for easier shaving. Also, don't throw out the leafy tips! Use them to garnish the salador save them for roasting in the oven.

Substitutions and variations

If you are short on an ingredient or don't like the flavors, here are some suggestions.

• Pancetta You can use diced hamcooked pancetta or bacon bits in place of the prosciutto.
• Cheese Try adding creamy goat cheesefeta or ricotta salata in place of the parmesan.
• Nuts Use any nut you like. Walnutshazelnuts and pistachios would be great choices.

Don't like raw asparagus? You can cook the asparagus by blanching them in boiling water for a few minutes. This will help soften the asparagus, yet keep them firm for the salad.

If you do decide to blanch the asparagus, have a bowl of ice water ready for when the asparagus are done. The ice will prevent the asparagus from cooking further and will help them to retain their bright green color.

Serving suggestions

Serve this asparagus salad as a main dish or a side salad. It goes well with scrambled eggs or frittatas as a light and refreshing side.

Try serving it with one of our gourmet toasts, such as this lemon raspberry toast or this fruity peach toast. Looking for something a little more plain? Add a savory scone or biscuit.

Keeping leftovers

This asparagus and prosciutto salad can be stored in the fridge for up to one day. If making it in advance, prepare the asparagus and the dressing only, then when ready to serve, add the prosciutto, nuts, and Parmesan.

Kitchen questions

How do we choose asparagus at the store?

Look for bright green stalks that are firm (not rubbery) and can stand up on their own. Avoid any bruising or discoloration on the stems. Lastly, check that the green, leafy tips are intact and not rotten. Lastly, give them a good scrub when you get home to get rid of any dirt or debris.

Solid pairings

Ingredients

Makes 4

• 1 bunch asparagus (larger stalks, not the thin spears)
• 3-4 slices prosciutto; torn into pieces
• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• ½ cup shaved Parmesan cheese
• ⅓ cup sliced almonds
• ¼ tsp Kosher or fine sea salt
• ⅛ tsp freshly ground black pepper

Equipment

• vegetable peeler

Method

1. Prep the asparagus: Trim the asparagus by snapping off the woody ends. Lay the asparagus on a cutting board. Using a vegetable peeler, peel the asparagus lengthwise into strips, starting from the leafy part down, peeling it in one long motion. Place the strips into a bowl. Continue with the remaining asparagus. (Save the ends for roasting, or add to the salad as a decoration). Set aside.

2. Make the dressing: Whisk the olive oil, lemon juice, lemon zest, salt, and pepper in a separate bowl until combined. Pour the dressing over the asparagus. Let the asparagus rest for 10-15 minutes.

3. Assemble the salad: Add the prosciutto and nuts and gently toss to combine. Shave the Parmesan over the salad. Season to taste with additional salt, pepper, and lemon zest.

Kitchen notes

• You can prepare the salad a few hours ahead without the Parmesan and almonds. When ready to serve, add the shaved Parmesan and almonds (this will ensure the nuts stay crunchy and the Parmesan holds its shape).