Asparagus and Prosciutto Salad

Made With Our

Base $7.95

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 or Lemon & Avocado Oil Vinaigrette

Preheat oven to 400°F.
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.
Roast asparagus approximately 10-15 minutes or until tender yet still a little crisp and bright green.
Arrange arugula on a serving dish.
Wrap each slice of prosciutto into a little bundle.
Place asparagus, prosciutto, avocado and Parmesan cheese on top. Drizzle vinaigrette over salad and serve immediately.