A spring side dish featuring asparagus that you'll enjoy over and over!
Ingredients
1 lb. grilled or roasted asparagus, cooked very al dente so it still has a nice bite, then sliced in half lengthwise
A mix of arugula and spinach, enough to fill a pretty platter
3 or 4 thinly sliced radishes
4 oz. chevre goats cheese
3 Tbl. toasted hazelnuts or any nuts of your choice
4 or 5 slices of prosciutto that will be oven crisp and broken in half
LEMON VINAIGRETTE
4 Tbl. fresh lemon juice
12 Tbl. of olive oil
a dollop of Djon
salt and pepper
Instructions
Roast your asparagus at 375 for maybe only 5 minutes. The asparagus should not be mushy or limp. Let them cool and then slice in half lengthwise.
Lower temp to 350 and place the prosciutto on a parchment lined baking sheet, roast maybe 10-15 minutes, keep checking they could burn fast, ovens vary.
In a large bowl add the goat cheese and a couple of tablespoons of the vinaigrette, soften it up a little then toss in the sliced, cooked asparagus and coat well.
Add the greens, nuts and radishes tossing gently.
Place everything onto a platter and spoon more of the vinaigrette all over, as much to your liking.
Garnish the salad with the shards of crispy prosciutto that you broke in half.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2023/03/spring-asparagus-salad-with-crispy-prosciutto.html