spring green asparagus & arugula salad


  • 1/4 pound asparagus, ends trimmed and stalks cut into 2-inch pieces
  • Salt
  • 2 tablespoons pine nuts
  • 4 ounces baby arugula
  • 1 ounce thinly sliced prosciutto, cut into 1/2-inch pieces
  • 1/2 lemon
  • 1 teaspoon olive oil
  • Small block of Parmesan cheese


Bring a large pot of salted water to boil. Add the asparagus and boil for 90 seconds, then submerge in an ice bath. Drain once cool and set aside.

Toast the pine nuts in a small, dry skillet over low heat. Stir often and cook until lightly browned, about 4 minutes. Set aside.

To assemble, arrange the arugula on two dinner plates. Top each with half the asparagus, toasted pine nuts and prosciutto. Drizzle with a bit of olive oil and fresh lemon juice to taste.

Use a vegetable peeler to cut thin slices off the block of Parmesan. Arrange a few slices over each salad plate and enjoy. Makes 2 large servings.

Source: Foodie Reflections


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