Preparation Info

Asparagus and Prosciutto Salad

Made With Our

Lemon Dijon Vinaigrette

Item: 141131


  • 1 pound asparagus, ends trimmed
  • 2 Tablespoons olive oil
  • Salt and pepper
  • 3 ounces baby arugula
  • 1/4 pround prosciutto, thinly sliced
  • 1 avocado, peeled, pitted and sliced
  • Parmesan cheese, shaved
  • 1/4 cup Stonewall Kitchen Lemon Dijon Vinaigrette


  1. Preheat oven to 400 degrees F.
  2. Place asparagus on a rimmed baking sheet, making sure to not over crowd. Drizzle olive oil over asparagus and season with salt and pepper. Toss to coat.
  3. Roast asparagus approximately 10-15 minutes or until tender yet still a little crisp and bright green.
  4. Arrange arugula on a serving dish.
  5. Wrap each slice of prosciutto into a little bundle.
  6. Place asparagus, prosciutto, avocado and Parmesan cheese on top. Drizzle Lemon Dijon Vinaigrette over salad and serve immediately.