Salad of Asparagus, Artichokes and Prosciutto

posted: 06/30/10
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Salad of Asparagus, Artichokes and Prosciutto

Take Home Chef, Episode 60: Alicia's Menu


  • 4 thin slices prosciutto, halved lengthwise
  • 20 asparagus spears, trimmed
  • 1/4 cup tarragon vinegar
  • 1/3 cup sunflower oil
  • Salt and freshly ground black pepper
  • 3 1/2 ounces mixed salad leaves (such as fris?e and arugula)
  • 1/4 cup lightly packed flat leaf parsley
  • 4 marinated artichokes, drained, each cut into 6 wedges


  1. Preheat broiler to hot. Lay the prosciutto slices in a single layer on a baking sheet. Place prosciutto under broiler for 3-5 minutes until crisp. Cut the asparagus in half lengthwise then cut the halves crosswise.
  2. Cook the asparagus spears in a large pot of boiling salted water for 2 minutes, or just until crisp-tender. Using a slotted spoon, transfer the asparagus to a large bowl of ice water to cool. Transfer the asparagus to paper towels and pat dry.
  3. Place the vinegar in a medium bowl. Slowly whisk the oil into the vinegar to blend. Season the vinaigrette to taste with salt and pepper.
  4. Toss the salad greens and parsley leaves in a large bowl with enough vinaigrette to coat. Season the salad to taste with salt and pepper. Divide salad between 4 serving plates and place crispy prosciutto on top of salad for garnish, drizzle with remaining vinaigrette and serve.
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