Spring Asparagus and Prosciutto Salad
This bright and savory salad recipe is perfect for a luncheon or add as a side dishes with a piece of grilled salmon or chicken.
Serves 4
Ingredients
- 1 pound asparagus, ends trimmed
- 2 Tablespoons olive oil
- Salt and pepper
- 3 ounces baby arugula
- 1/4 pround prosciutto, thinly sliced
- 1 avocado, peeled, pitted and sliced
- Parmesan cheese, shaved
- 1/4 cup Stonewall Kitchen Lemon Dijon Vinaigrette
- Preheat oven to 400°F.
- Place asparagus on a rimmed baking sheet, making sure to not over crowd. Drizzle olive oil over asparagus and season with salt and pepper. Toss to coat.
- Roast asparagus approximately 10-15 minutes or until tender yet still a little crisp and bright green.
- Arrange arugula on a serving dish.
- Wrap each slice of prosciutto into a little bundle.
- Place asparagus, prosciutto, avocado and Parmesan cheese on top. Drizzle vinaigrette over salad and serve immediately.
Leave a comment
Also in Welcome to the Table
Fantasy Football Night
From Friday night lights to NFL Sundays, football is our family holiday. Get our favorite tailgate menu + shop football serveware and Stonewall Kitchen picks!
Sea Shores Dinner Menu & Recipes
A beautifully set coastal table is the first course of any dinner party. It tells your guests they are somewhere special — that someone took the time, that this evening was made just for them. Our Sea Shores collection was designed exactly for this kind of moment: layered, serene, and full of the kind of coastal beauty that feels effortless and collected all at once.