Let’s talk salads. Specifically this roasted asparagus salad.
Now, don’t run away just because I am sharing 2 brunch salads in a row. This salad has no leafy greens but we are still calling it a salad because there are veetables (asparagus) and a dressing of sorts and crispy prosciutto that is like an even better, saltier version of a crouton. So there, it’s a roasted asparagus salad.
PLUS, you can totally serve this two ways, the simple (aka lazy way) or the salad-y way (which is cool but you’ll rarely see me do this at my house!)
So as always, I am going to break this down for you and show you just how EASY this is to make.
Step 1: Make the prosciutto crisps. You can also do this earlier in the day. Also it’s the same method we used here!
Step 2: Roast the asparagus with just the tiniest bit of olive or avocado oil. Like so little I used the spray kind and just did like 5 spritzes over the whole tray.
Step 3: Assemble and “dress” the salad. Literally just mix salt, olive oil and lemon juice together (to taste) and drizzle over top of the asparagus. I like to save some extra for later. Then crumble the proscuitto crisps on top and shave the parmesan over top of that.
Hello? Does it get any easier? Plus, this is best at room temperature or cold so you can roast the asparagus in advance, it doesn’t have to to come fresh out of the oven. I live to simplify your life (and mine!)
Finally, remember when I told you, you can serve it in a salad-y way? Yep – so maybe whole asparagus isn’t your jam or you want to serve it in a bowl salad style. To do that, after roasting, I chop asparagus into 2 inch pieces (think bite sized) and toss the pieces with a little bit of the dressing, the prosciutto crisps and the parmesan. You can also save a few of the crisps and cheese for the top to make it fancy. Bam! You made roasted asparagus salad.
Got it? Great!
Have questions? Let me know!
Are you making this? Snap a photo and share it with me here!
Roasted Asparagus Salad with Prosciutto and Parmesan
- 2 ounces prosciutto, thinly sliced
- 1 pound asparagus, trimmed
- 2 ounces Parmesan cheese, shaved
- 2 tablespooons + 1 teaspoon olive oil, divided
- 1 tablespoon lemon juice
- 1/4 teaspoon dijon mustard
- salt and pepper, to taste
Make the prosciutto crisps:
Place prosciutto slices flat on a parchment lined baking sheet and put in cold oven. Set oven to 375* and bake for 10-15 minutes or until the prosciutto starts to crisp. Timing will vary based on the thickness of the prosciutto slices. You will know it's done when the color darkens and the edges start to roll up. Remove from oven and let cool completely on baking sheet. The prosciutto will continue to crisp as it cools. Once cool, break prosciutto slices into medium sized crisps (I like crouton sized pieces) and set aside.
Roast the asparagus:
Preheat oven to 425* Toss asparagus in 1 teaspoon of olive oil and season with salt and pepper. Spread on a parchment lined baking sheet and roast asparagus for 15-20 minutes or until just fork tender.
Make the lemon dressing:
Whisk together remaining olive oil, lemon juice, Dijon. Season with salt to taste and set aside.
Serve it up:
Arrange asparagus on a serving platter and drizzle with the lemon dressing, I use about ¼ of the dressing and save the rest to serve on the side. Sprinkle half the prosciutto crisps on top and shave half of the Parmesan right over that. Save the rest of the toppings for serving. Serve immediately.
If you want toss this all together to serve like a traditional salad: before assembling chop asparagus into 2-3 inch pieces and then toss with the lemon dressing, prosciutto and parmesan.