Grilled Asparagus and Prosciutto Salad


4 to 6 servings
2 ounces thinly sliced prosciuttoprosciutto2
1 pound asparagus, trimmedfresh asparagus1
2 teaspoons extra-virgin olive oil, plus 2 tablespoonsextra-virgin olive oil2
Kosher salt and freshly ground black pepperfreshly ground black pepper1
2 tablespoons fresh lemon juicelemon juice2
4 ounces fresh mozzarella or burrata cheese, cut into ¾-inch cubesburrata cheese4
2 tablespoons pine nuts, toasted *pine nuts2


Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes until crispy. Drain on paper towels. Chop the prosciutto into 1/4-inch pieces.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a medium bowl, toss together the asparagus and 2 teaspoons olive oil. Season with salt and pepper. Grill for 2 to 3 minutes each side until crisp-tender.

In a medium bowl, combine the lemon juice and 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper, to taste. Add the mozzarella cheese and toss to coat.

Arrange the asparagus on a platter. Using a slotted spoon, spoon the cheese on top of the asparagus. Drizzle any remaining vinaigrette over the top. Sprinkle the prosciutto and pine nuts on top and serve.

cook's notes

*To toast pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 12 minutes until lightly browned.


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