Preparation Info

Asparagus and Prosciutto Salad


  • 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.

Stonewall Kitchen Ingredients

Lemon Dijon Vinaigrette

Lemon Dijon Vinaigrette

Item: 141131
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