Herby Asparagus Salad With Beets and Prosciutto
Published April 14, 2025
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons lemon juice
- 1tablespoon white wine vinegar
- 1tablespoon Dijon mustard
- Salt and black pepper
- ¼cup extra-virgin olive oil
- 1bunch medium asparagus (about 16 to 20 spears)
- 1medium red beet, raw, peeled and julienned
- 3tablespoons tarragon leaves (from 3 sprigs)
- 3tablespoons dill sprigs (from 3 stems)
- About 3 tablespoons parsley leaves (from 6 or so stems)
- About 3 tablespoons mint leaves (from 1 to 2 large sprigs)
- 2(8-minute) boiled eggs, peeled and roughly chopped
- 8thin slices of prosciutto
For the Vinaigrette
For the Salad
Nutritional analysis per serving (4 servings)
217 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 9 grams protein; 495 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Make the vinaigrette: Put lemon juice and vinegar in a small bowl. Stir in mustard to dissolve. Add a good pinch of salt and some freshly ground pepper. Slowly whisk in the olive oil.
- Step 2
Prepare the salad: Snap off the tough ends of the asparagus. In a large pot, bring abundantly salted water to a low boil. Add asparagus and cook until just tender, 2 to 4 minutes, depending on their width. Remove and spread out on a kitchen towel to cool. Set aside.
- Step 3
Divide cooked asparagus spears among 4 plates. Put beets in a small bowl, season with a pinch of salt and 1 tablespoon vinaigrette. Top asparagus with dressed beet. Scatter herbs over each plate, then sprinkle with chopped egg. Drizzle vinaigrette over everything.
- Step 4
Tear prosciutto into wide ribbons; drape ribbons over each plate. Serve.
Private Notes
Comments
Raw beets?! oh go go go for them - superb in finely grated carrot and red beet salad, add sultanas, mixed seeds, parsley, and squish of oil and lots of lemon juice! yum! it keeps well and is divine. if you fancy adding finely grated cheddar as an optional extra, believe me, it's one of the most moreish things for lunch, for snacking, for whenever you feel the munchies coming along
Kaedub, juicy raw beets will rock your world! Try coarsely shredding peeled raw beets on a box grater (doing this in the sink reduces staining, an apron or an old shirt is wise), sprinkle with salt and sugar, squeeze over some citrus juice (or vinegar) and finish with olive oil and pepper. Same goes for other root vegs like carrots. Then riff with toppings like toasted nuts, herbs, runny tahini, julienned apples, garlicky croutons...Wakes up the palate and plate.
Pardon my ignorance, but I've never heard of using raw beets for anything! Aren't beets always cooked before you use them?
I have always considered the Nicoise to be the perfect salad, but this one truly gives it a run for its money, especially here in Wa state, where we have divine asparagus in the spring. I'd never heard of using raw beets, but they're just amazing...I may never cook a beet again. Thank you chefs and commenters; I used to subscribe to Gourmet, Bon Appetit, Saveur, Food & Wine, and Cook's Illustrated, but now about 90% of what I prepare comes from this website!
My family doesn't care for beets so I use an avocado instead. Very good and easy.
Never had raw beets before. I shredded them on a box cutter - easy and absolutely delicious dish! The herbs take it to another level, will be in my spring weekday rotation.