Grilled Asparagus & Prosciutto Salad

Grilled Asparagus & Prosciutto Salad

Prep Time


Cook Time

8 minutes


Grilled Asparagus & Prosciutto Salad

Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma Food Made Fast Series, “Salad”, by Brigit L. Binns (Oxmoor House, 2007).

The addition of prosciutto, an air-dried Italian ham, lends a subtle flavor to this springtime salad. Try to buy the prosciutto the same day you plan to serve it, as the flavor begins to fade after slicing.


  • 1 1/4 pounds asparagus, tough ends trimmed
  • 7 tablespoons olive oil
  • 1/4 teaspoon salt, plus more to taste
  • Freshly ground pepper, to taste
  • 1 garlic clove, minced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon tarragon or Dijon mustard
  • 1 tablespoon finely snipped fresh chives
  • 6 ounces mixed baby greens
  • 3 ounces thinly sliced prosciutto, cut into strips
  • 2 ounces Parmigiano-Reggiano cheese, shaved (optional)


  • 1 Prepare a medium-hot fire in a grill. Alternatively, preheat a stovetop grill pan over medium-high heat.
  • 2 Brush the asparagus with 1 tablespoon of the olive oil and season with salt and pepper. Place the spears on the grill rack or in the grill pan and cook, turning occasionally with tongs, until slightly charred and tender, about 8 minutes.
  • 3 In a large bowl, whisk together the garlic, vinegar, mustard, the 1/4 teaspoon salt and a pinch of pepper. Gradually whisk in the remaining 6 tablespoons oil until smooth. Stir in the chives.
  • 4 Add the greens and prosciutto to the vinaigrette and toss to coat evenly. Arrange the asparagus on plates and top with the greens. Top with the cheese and serve immediately.
  • 5 Serves 4.


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