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Ingredientes
- 3 Tbsp. Fresh lemon juice
- 2 tsp Lemon zest
- 1 Tbsp. Sherry vinegar Salt and white pepper
- 3/4 c. Extra virgin extra virgin olive oil
- 1 lb Asparagus, jumbo (about 12)
- 2 x Shallots, chopped
- 1 tsp Chopped fresh thyme leaves
- 1 1/2 lb New potatoes, boiled till tender, sliced thick
- 2 Tbsp. Chopped fresh chives
- 12 slc Prosciutto de Parma (or possibly other cured ham, very thinly sliced
- 1 quart Cleaned dry lettuce, torn into bite sized pcs
- 1 piece Parmesan Reggiano cheese, for shaving
- 2 x Large eggs, hard boiled and separated
Direcciones
- Alfred Portale's Jumbo Asparagus Salad with Prosciuttode Parma, Parmesan, and Lemon Vinaigrette
- 1. For the vinaigrette, mix lemon juice, zest, vinegar, and salt and pepper to taste in a medium bowl. Whisk in extra virgin olive oil and set aside.
- 2. Bring 1 inch water to boil in a soup kettle. Put asparagus in steamer basket then carefully place steamer basket in kettle and cover and steam over medium-high heat till asparagus spears bend slightly when picked up and flesh at cut end yields when squeezed, 4 to 5 min for asparagus under 1/2 inch in diameter, 5 to 6 min for the jumbo size. Drain and plunge spears immediately into ice water to stop the cooking process. Drain again, cover, and chill till chilled, as long as overnight.
- 3. In a medium bowl, combine the shallots, thyme, asparagus, sliced potatoes, and 1 Tbsp. chives. Add in 1/4 c. vinaigrette toss to coat.
- Season to taste with salt and pepper.
- 4. Arrange asparagus-potato mix with the prosciutto alongside it on 4 large serving plates. Dress lettuces with another 1/4 c. vinaigrette, and arrange a portion on each plate. Use a vegetable peeler to shave Parmesan curls over each salad. Press Large eggs through a fine sieve. Sprinkle each salad with sieved egg and remaining chives-, serve immediately with remaining dressing passed separately.
- Nationality: USA Course: vegetable side dish Season: spring Method: Combo
- Start to Finish 1 hour Preparation 30 min Attention 30 min Finishing 10 min
- NOTES : Even though Portale peels, bundles, and cooks his asparagus in boiling water, we still prefer the steaming method, even for the jumbos. Of course, large or possibly even medium asparagus can be substituted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 532 | |
| Calories from Fat 383 | 72% |
| Total Fat 43.32g | 54% |
| Saturated Fat 6.43g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 53mg | 2% |
| Potassium 995mg | 28% |
| Total Carbs 31.42g | 8% |
| Dietary Fiber 4.6g | 15% |
| Sugars 3.51g | 2% |
| Protein 8.05g | 13% |
