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Creamy Asparagus Salad with Crispy Prosciutto Easy Homemade Recipe with Dill Vinaigrette

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A fresh and satisfying salad combining tender asparagus, crispy prosciutto, and a creamy dill vinaigrette, perfect for a quick lunch or light dinner.

Ingredients

Scale
  • 1 pound (450g) fresh asparagus spears, trimmed and blanched or roasted
  • 6–8 thin slices prosciutto, crisped in a pan
  • 1/4 cup (60 ml) mayonnaise
  • 2 tablespoons (30 ml) Greek yogurt (or dairy-free coconut yogurt)
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon (15 ml) freshly squeezed lemon juice
  • 2 tablespoons (30 ml) extra virgin olive oil
  • 1 small garlic clove, minced
  • 1 teaspoon (5 ml) honey (optional)
  • Salt and black pepper to taste
  • Optional garnish: toasted pine nuts or slivered almonds

Instructions

  1. Trim and blanch the asparagus: Snap off the tough ends of the asparagus. Bring a large pot of salted water to a boil. Add asparagus and cook for 2-3 minutes until bright green and just tender-crisp. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry thoroughly.
  2. Crisp the prosciutto: Heat a non-stick skillet over medium heat. Lay 6-8 slices of prosciutto flat in the pan without overlapping. Cook 2-3 minutes per side until crispy and browned. Remove and drain on a paper towel-lined plate. Once cooled, crumble or break into bite-sized pieces.
  3. Make the dill vinaigrette: In a small bowl or jar, whisk together mayonnaise, Greek yogurt, chopped fresh dill, lemon juice, olive oil, minced garlic, and honey. Season with salt and pepper to taste. Adjust lemon or honey for balance.
  4. Assemble the salad: In a large bowl, gently toss the blanched asparagus with the dill vinaigrette until evenly coated. Add the crispy prosciutto pieces and toss lightly again.
  5. Optional garnish: Sprinkle toasted pine nuts or slivered almonds over the top.
  6. Serve immediately or within an hour for the crispiest prosciutto. If preparing ahead, keep prosciutto separate and add just before serving.

Notes

Do not overcook asparagus to maintain crispness; blanch for 2-3 minutes and shock in ice water. Crisp prosciutto in a single layer without overlapping to avoid steaming. Dry asparagus thoroughly before dressing to prevent watery salad. For dairy-free version, substitute mayonnaise and Greek yogurt with vegan alternatives. Store prosciutto separately to keep it crispy.

Nutrition

Keywords: asparagus salad, creamy asparagus salad, prosciutto salad, dill vinaigrette, spring salad, easy salad recipe, healthy salad, quick salad

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