This salad came about when I was trying to avoid going to the grocery store, so I was stuck eating out of my fridge. You can put the ingredients when they are still warm, or you can make them ahead of time and assemble the salad later. I paired it with a simple lemon dressing to give it a bit more acidity. It doesn’t overpower any of the other ingredients, but complements all of the ingredients.

Asparagus, Egg, and Prosciutto Salad with Lemon Dressing

makes 2

Ingredients:

• 5 cups mixed greens
• 2 medium-boiled eggs // Directions if you need them
• 4 slices of prosciutto, fried then cut into pieces // I put them on a hot skillet for about a minute on each side or until they start to crisp
• approx 1 lb of asparagus, rough ends removed
• 2 tbsp butter
• red onion, thinly slivered  (optional)
• parmigiano reggiano, coarsely grated
• salt and pepper

Lemon Dressing:

• juice from 1 lemon
• 1 tsp minced garlic
• 1/3 cup olive oil
• salt and pepper

Directions:

1. Mix all of the lemon dressing ingredients together in a small bowl. Set aside.
2. In a pan over medium-high heat, melt the butter. Add asparagus stalks. Cook until bright green, but still slightly crisp. Remove from pan and cut into 1 1/2 inch long pieces.
3. Divide salad ingredients onto 2 large plates. Sprinkle with salt and pepper, and drizzle with dressing.