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Alfred Portale's Jumbo Asparagus Salad with Prosciuttode Parma, Parmesan, and Lemon Vinaigrette
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1.
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For the vinaigrette, mix lemon juice, zest, vinegar, and salt and pepper to taste in a medium bowl.
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Whisk in extra virgin olive oil and set aside.
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2.
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Bring 1 inch water to boil in a soup kettle.
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Put asparagus in steamer basket then carefully place steamer basket in kettle and cover and steam over medium-high heat till asparagus spears bend slightly when picked up and flesh at cut end yields when squeezed, 4 to 5 min for asparagus under 1/2 inch in diameter, 5 to 6 min for the jumbo size.
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Drain and plunge spears immediately into ice water to stop the cooking process.
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Drain again, cover, and chill till chilled, as long as overnight.
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3.
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In a medium bowl, combine the shallots, thyme, asparagus, sliced potatoes, and 1 Tbsp.
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chives.
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Add in 1/4 c. vinaigrette toss to coat.
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Season to taste with salt and pepper.
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4.
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Arrange asparagus-potato mix with the prosciutto alongside it on 4 large serving plates.
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Dress lettuces with another 1/4 c. vinaigrette, and arrange a portion on each plate.
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Use a vegetable peeler to shave Parmesan curls over each salad.
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Press Large eggs through a fine sieve.
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Sprinkle each salad with sieved egg and remaining chives-, serve immediately with remaining dressing passed separately.
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Nationality: USA Course: vegetable side dish Season: spring Method: Combo
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Start to Finish 1 hour Preparation 30 min Attention 30 min Finishing 10 min
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NOTES : Even though Portale peels, bundles, and cooks his asparagus in boiling water, we still prefer the steaming method, even for the jumbos.
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Of course, large or possibly even medium asparagus can be substituted.
