Grilled Asparagus and Spring Onion Salad with Prosciutto

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Extra-virgin olive oil, plus high quality extra-virgin olive oil
  • 1 bunch asparagus, tough lower stems removed
  • Kosher salt
  • 2 cups baby washed arugula
  • 1 small spring onion, thinly sliced
  • 1/2 cup shaved Parmesan
  • 2 Meyer lemons, juiced
  • 8 slices prosciutto
Directions
  • Preheat the grill and brush any bits of crud and soot off with a grill brush. Run an oiled cloth over the grill grate after it has been brushed to pick up any of the loosened material.

  • Toss the asparagus with olive oil and salt, to taste. Put on the grill and sear on all sides until the asparagus is charred and crispy, about 6 to 7 minutes. Remove from the grill to a plate and reserve.

  • In a bowl toss, together the arugula, onion and Parmesan and dress with high quality extra-virgin olive oil and the Meyer lemon juice. Season with salt, to taste.

  • Arrange a few asparagus spears on 4 plates. Lay 2 prosciutto slices in a crinkly fashion on each portion. Top with the arugula salad and serve.

  • Wowwee! What a salad!


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