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Grilled asparagus and prosciutto salad

1-2 servings
1-2 servings


  • 2 ounce thinly sliced prosciutto
  • 1 pound asparagus, trimmed
  • 2 teaspoon extra-virgin olive oil, plus 2 tablespoons
  • 2 tablespoon fresh lemon juice
  • 4 ounce fresh mozzarella or burrata cheese, cut into 3/4-inch cubes
  • 2 tablespoon pine nuts, toasted
  • Preparation

    Baking Directions:

    Place an oven rack in the center of the oven.

    Preheat the oven to 350 degrees.

    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.

    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 Note: To toast pine nuts, arrange in a single layer on a baking sheet.

    Bake in an oven preheated to 350 degrees for 8 to 12 minutes until lightly browned.

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