Warm Asparagus and Prosciutto Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The warm asparagus salad I had at Figs restaurant in Boston was as original as it was delicious, says Lena Madore of Los Altos, California. They served it with a chickpea pancake. I'd love to try both recipes. This salad is great with or without the wedge of farinata, a flat savory cake of Italian origin made from chickpea flour. Ingredients:
3 ounces thinly sliced prosciutto |
1 1/4 pounds asparagus, trimmed |
3 tablespoons plus 1/2 cup olive oil |
2 anchovy fillets, chopped |
3 garlic cloves, thinly sliced |
1/3 cup fresh lemon juice |
1 5-ounce package mixed baby greens (about 10 cups) |
farinata wedges |
Directions:
1. Preheat oven to 350°F. Line baking sheet with parchment paper. Place prosciutto slices in single layer on parchment. Bake until crisp, about 18 minutes. Cool. Break prosciutto into bite-size pieces.
2. Meanwhile, cook asparagus in heavy large pot of boiling salted water until crisp-tender, about 4 minutes.
3. Drain. Transfer asparagus to bowl filled with ice water to cool. Drain thoroughly.
4. Heat 3 tablespoons olive oil in large nonstick skillet over medium heat. Add chopped anchovies and garlic and sauté until garlic is golden, about 1 minute. Add asparagus and prosciutto and sauté until heated through, about 3 minutes. Add fresh lemon juice and remaining 1/2 cup olive oil and simmer 1 minute. Remove from heat. Season to taste with salt and pepper. Divide greens among 6 plates. Top with asparagus mixture, dividing equally. Pour dressing from skillet over each serving. Serve warm with Farinata Wedges.
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