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Wednesday, April 8, 2015

Asparagus and Prosciutto Salad with Lemon Vinaigrette

Asparagus and Prosciutto Salad with Lemon Vinaigrette
Welcome to the April edition of Blogger CLUE Society, where members explore each other's blogs and learn a little more about each other, all while looking for a recipe that fits the monthly theme. This month's theme is Spring Vegetables, and I had the pleasure of digging through the archives of Taking On Magazines, run by Christiane (aka The Mom Chef).

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.
Asparagus and Prosciutto Salad with Lemon Vinaigrette
I heeded Christiane's advice, and cut back on the overpowering lemon and garlic in the vinaigrette. I found a couple of big bunches of long, thin asparagus (my favorite). The only thing that I couldn't get past in this recipe was the raw asparagus. I tried to love it, but I didn't. Next time I will make it the same way, except I will do a quick blanch of the asparagus spears, I think it will help soak up the flavor of the vinaigrette a bit more and marry everything together better.

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.
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Asparagus and Prosciutto Salad with Lemon Vinaigrette
by Heather Schmitt-Gonzalez
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.
Asparagus and Prosciutto Salad with Lemon Vinaigrette

The blogger C.L.U.E (Cook, Learn, Undertake, Eat) Society meets every month in a game of mystery, intrigue, and fun! We are given a theme and secretly assigned another member's blog; our mission is to hunt through our assigned blog to find a recipe that fits the theme through our eyes. We then head into the kitchen and recreate the recipe and post together on reveal day!

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!