Spinach, Prosciutto And Asparagus Salad Recipe

Name: Spinach, Prosciutto And Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 60 g crustless dark rye bread, cut into cubes; 2 tablespoons extra virgin olive oil; 250 g asparagus spears, cut into short pieces; 2 garlic cloves, thinly sliced; 4 shallots, cut into wedges; 6 slices prosciutto, about 90 g, trimmed of visible fat and torn into pieces; 1 tablespoon balsamic vinegar; 2 tablespoons lemon juice; 1 teaspoon clear honey; 250 g baby spinach; pepper to taste; few shavings of Parmesan cheese, about 15 g in total

Servings: persons

60 g crustless dark rye bread, cut into cubes
2 tablespoons extra virgin olive oil
250 g asparagus spears, cut into short pieces
2 garlic cloves, thinly sliced
4 shallots, cut into wedges
6 slices prosciutto, about 90 g, trimmed of visible fat and torn into pieces
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
1 teaspoon clear honey
250 g baby spinach
pepper to taste
few shavings of Parmesan cheese, about 15 g in total

1
1.Preheat the oven to 400u00b0F (200u00b0C). Toss the bread cubes with 1 tablespoon of the olive oil, then spread out on a baking sheet. Bake for about 5 minutes or until crisp.
2
2.Meanwhile, heat the remaining oil in a wok or frying pan. Add the asparagus in a single layer, and cook over medium heat for 5 minutes, without stirring. Turn the asparagus over, add the garlic and shallots, and cook for a further 3 minutes. Add the prosciutto and cook for 2 more minutes, stirring constantly.
3
3.Using a slotted spoon, remove the asparagus, prosciutto and shallot mixture from the wok and put it in a bowl. Keep warm. Add the balsamic vinegar, lemon juice and honey to the wok, and stir to mix with the cooking juices. Add the spinach and cook, stirring and turning, until just wilted.
4
4.Season the spinach with pepper, then divide between 2 plates. Arrange the asparagus, prosciutto and shallot mixture on top. Spoon on any cooking juices and scatter over the croutons and shavings of Parmesan cheese. Serve the salad immediately.
5
preparation time 15 mins
6
cooking time 15 mins

174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 60 g crustless dark rye bread, cut into cubes, 2 tablespoons extra virgin olive oil, 250 g asparagus spears, cut into short pieces, 2 garlic cloves, thinly sliced, and more.

Yes, Spinach, Prosciutto And Asparagus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach, Prosciutto And Asparagus Salad

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