I bet you can guess what the focus of Taking On Magazines is. Right? As a regular "mom chef", Christiane often found that the results she got after making magazine recipes varied from what was presented, either taste, presentation, or yield-wise. So, she decided to share the results of these same recipes coming out of an everyday kids-husbands-animals-underfoot kitchen. I bet there's a world full of mom chef's who can relate.
Along with magazine recipes, you can also find cookbook recipes and family recipes at Taking On Magazines, as well as a bit of stuff that is totally off topic (roundups, tours, features, etc). So, on to the nitty-gritty—the results of my "hunt". With spring vegetables in mind, I searched everything from "spring" to "vegetables", and on to specifics like "asparagus" and "peas".
Not surprisingly, I found a laundry list of recipes I'd like to try, but narrowed it down to three: Bacon & Egg Sandwiches with Pickled Spring Onions, Thai Fish Soup, and Asparagus and Prosciutto Salad w/ Lemon Vinaigrette. I actually wound up making two, one being the salad, the other being the soup (here's a photo of the Thai Fish Soup)...but the decided the Asparagus and Prosciutto Salad w/ Lemon Vinaigrette would be my "official" shared recipe.
You know what the really funny thing was? The whole time I was eating the salad, I kept thinking that I'd already made it before—it tasted so familiar. And then it came to me. The salad (minus the vinaigrette) is pretty much the topping for my Fast Focaccia w/ Prosciutto, Asparagus and Shallots.
Asparagus and Prosciutto Salad w/ Lemon Vinaigrette
Celebrate the arrival of spring with this salad of asparagus, crisp salty strips of prosciutto, and a bold lemon vinaigrette.
Prep Time: 10 minutes
Keywords: salad side nut-free soy-free sugar-free asparagus parmesan prosciutto spring
Ingredients (serves 4-6)
- 2 ounces thinly sliced prosciutto, cut crosswise into 1/4" strips
- 2 1/2 tablespoons olive oil, divided
- 1 tablespoon freshly squeezed lemon juice
- 1 small clove garlic, minced
- 1/4 teaspoon Dijon mustard
- 1 pound thin asparagus, trimmed
- 1/2 cup shaved parmesan cheese
- 1 small shallot, thinly sliced
- kosher or sea salt
- freshly ground black pepper
Cook the prosciutto in 1/2 tablespoon oil in a large skillet until crisp. Transfer to a paper towel-lined plate to absorb excess fat.
Put the lemon juice, remaining olive oil, garlic, and Dijon mustard in a small jar; add a pinch of both salt and pepper. Put on a lid and shake until well combined.
Slice asparagus on the bias, keeping the tips intact. Combine asparagus, parmesan, shallots, and prosciutto in a small bowl and drizzle with vinaigrette: toss to combine. Taste and adjust seasoning with salt and pepper, as needed.
I'm a lifelong mystery-lover, my favorite board game is CLUE, and I'm a believer than there's no better way to get to know somebody than through food—is there any doubt that I enjoy this event!?
Today is reveal day, and this month's theme is: SPRING VEGETABLES. Join me in reading about the food hunted down this month in the #bloggerCLUE member's kitchens!
- Asian Fried Quinoa by Kate from Kate's Kitchen
- Asparagus and Prosciutto Salad with Lemon Vinaigrette by Heather from All Roads Lead to the Kitchen
- Asparagus Quiche from A Mama, Baby & Shar-pei in the Kitchen
- Asparagus Salmon Fried Rice by Stacy from Food Lust People Love
- Blue Cheese and Bacon Potato Salad by Christiane from Taking on Magazines
- Blue Cheese Potato Salad by Lea Ann from Cooking on the Ranch
- Broccoli and Cheese Muffins by Kelli from Kelli's Kitchen
- Broccoli Cheddar Soup by Azmina from Lawyer Loves Lunch
- Caesar Salad with Grilled Romaine by Jean from Lemons and Anchovies
- Cheese Soufflé with Garden Salad by Debra from Eliot's Eats
- Chicken Tikka Salad by Ramona from Curry and Comfort
- Chocolate Strawberry Pound Cake by Kim from Liv Life
- Cowboy Vegetable Scramble by Kathy from A Spoonful of Thyme
- Creamy Asparagus Soup by Anna from annaDishes
- Fresh Basil Pesto by Christy from Confessions of a Culinary Diva
- Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake
- Honey Balsamic Glazed Carrots by Rebekah from Making Miracles
- Lemon Bars by Anna from annaDishes
- Maple Soy Glazed Spring Carrots by Lora from Cake Duchess
- Peppercress and Basil Pesto by Lisa from Authentic Suburban Gourmet
- Raspberry and Rhubarb Rustic Tarts by Wendy from A Day in the Life on the Farm
- Spring Green Risotto by Lauren from Sew You Think You Can Cook