Jumbo Asparagus Salad with Parma Ham, Parmesan, and Lemon Vinaigrette
By America's Test KitchenPublished on August 22, 2007
Time
40 minutes
Yield
Serves 4
Ingredients
1 pound thin asparagus (about 12 spears), peeled
Vinaigrette
3 tablespoons lemon juice 2 teaspoons grated lemon zest 1 tablespoon sherry vinegar ground white pepper ¾ cup extra-virgin olive oilSalad
2 shallots minced1 teaspoon minced fresh thyme leaves 1 ½ pounds medium new potatoes boiled until tender and sliced thick2 tablespoons minced fresh chives 12 slices prosciutto di Parma or other cured ham (about 6 ounces)1 quart mixed baby lettuces or regular lettuces, rinsed, dried, and torn into bite-size pieces1 piece Parmigiano-Reggiano cheese for shaving2 hard-boiled eggs, whites and yolks separated and pressed through a fine sieveBefore You Begin
Even though Alfred Portale (author of this recipe) peels, bundles, and cooks his asparagus in boiling water, we still prefer the steaming method, even for jumbo spears. Of course, large or even medium asparagus can be substituted. Medium spears, those under 1/2 inch in diameter, will cook in 4 to 5 minutes.
Instructions
- Bring 1 inch water to boil in a soup kettle. Put asparagus in steamer basket, then carefully place steamer basket in kettle; cover and steam over medium-high heat until asparagus spears bend slightly when picked up and flesh at cut end yields when squeezed, 5 to 6 minutes. Drain and let cool. Transfer spears to a plate, cover, and refrigerate until chilled.
- Mix lemon juice, zest, vinegar, and salt and pepper to taste in a medium bowl. Whisk in olive oil and set aside.
- In a medium bowl, combine the shallots, thyme, asparagus, sliced potatoes, and 1 tablespoon chives. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.
- Arrange asparagus-potato mixture with the prosciutto alongside it on 4 large serving plates. Dress lettuces with another 1/4 cup vinaigrette, and arrange a portion on each plate. Use a vegetable peeler to shave parmesan curls over each salad. Sprinkle each with sieved egg and remaining chives; serve immediately with remaining dressing passed separately.
for the vinaigrette
for the salads
Time
40 minutesYield
Serves 4Ingredients
1 pound thin asparagus (about 12 spears), peeled
Vinaigrette
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 tablespoon sherry vinegar
ground white pepper
¾ cup extra-virgin olive oil
Salad
2 shallots minced
1 teaspoon minced fresh thyme leaves
1 ½ pounds medium new potatoes boiled until tender and sliced thick
2 tablespoons minced fresh chives
12 slices prosciutto di Parma or other cured ham (about 6 ounces)
1 quart mixed baby lettuces or regular lettuces, rinsed, dried, and torn into bite-size pieces
1 piece Parmigiano-Reggiano cheese for shaving
2 hard-boiled eggs, whites and yolks separated and pressed through a fine sieve
Test Kitchen Techniques
Ingredients
1 pound thin asparagus (about 12 spears), peeled
Vinaigrette
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 tablespoon sherry vinegar
ground white pepper
¾ cup extra-virgin olive oil
Salad
2 shallots minced
1 teaspoon minced fresh thyme leaves
1 ½ pounds medium new potatoes boiled until tender and sliced thick
2 tablespoons minced fresh chives
12 slices prosciutto di Parma or other cured ham (about 6 ounces)
1 quart mixed baby lettuces or regular lettuces, rinsed, dried, and torn into bite-size pieces
1 piece Parmigiano-Reggiano cheese for shaving
2 hard-boiled eggs, whites and yolks separated and pressed through a fine sieve
Test Kitchen Techniques
Ingredients
1 pound thin asparagus (about 12 spears), peeled
Vinaigrette
3 tablespoons lemon juice
2 teaspoons grated lemon zest
1 tablespoon sherry vinegar
ground white pepper
¾ cup extra-virgin olive oil
Salad
2 shallots minced
1 teaspoon minced fresh thyme leaves
1 ½ pounds medium new potatoes boiled until tender and sliced thick
2 tablespoons minced fresh chives
12 slices prosciutto di Parma or other cured ham (about 6 ounces)
1 quart mixed baby lettuces or regular lettuces, rinsed, dried, and torn into bite-size pieces
1 piece Parmigiano-Reggiano cheese for shaving
2 hard-boiled eggs, whites and yolks separated and pressed through a fine sieve
Test Kitchen Techniques
Why This Recipe Works
To determine the best and easiest asparagus recipe for jumbo or medium spears, we tried boiling and microwaving. But in the end, steaming got our vote as the best asparagus recipe. Not only was it faster than boiling, it resulted in a more healthful plate of asparagus, peeled or not. And forget about microwaving asparagus entirely: It shriveled and dried the spears out.
Before You Begin
Even though Alfred Portale (author of this recipe) peels, bundles, and cooks his asparagus in boiling water, we still prefer the steaming method, even for jumbo spears. Of course, large or even medium asparagus can be substituted. Medium spears, those under 1/2 inch in diameter, will cook in 4 to 5 minutes.
Instructions
- Bring 1 inch water to boil in a soup kettle. Put asparagus in steamer basket, then carefully place steamer basket in kettle; cover and steam over medium-high heat until asparagus spears bend slightly when picked up and flesh at cut end yields when squeezed, 5 to 6 minutes. Drain and let cool. Transfer spears to a plate, cover, and refrigerate until chilled.
- Mix lemon juice, zest, vinegar, and salt and pepper to taste in a medium bowl. Whisk in olive oil and set aside.
- In a medium bowl, combine the shallots, thyme, asparagus, sliced potatoes, and 1 tablespoon chives. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.
- Arrange asparagus-potato mixture with the prosciutto alongside it on 4 large serving plates. Dress lettuces with another 1/4 cup vinaigrette, and arrange a portion on each plate. Use a vegetable peeler to shave parmesan curls over each salad. Sprinkle each with sieved egg and remaining chives; serve immediately with remaining dressing passed separately.
for the vinaigrette
for the salads
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