Polonaise Asparagus Salad with Prosciutto

5 from 1 vote

Polonaise Asparagus Salad with Prosciutto

Served as a side dish to brunch or dinner, our Polonaise Asparagus Salad with Prosciutto is a beautiful addition to any indoor/outdoor occasion and is sure to brighten any table with flavours of spring and summer dancing in your mouth.

Prep Time15

Cook Time15

Course: Appetizer, Brunch, food and drink, Main, Salad

Cuisine: European, French Inspired, Fusion Food, Polish Inspired

Keyword: Asparagus, Real Food, Salad

Servings: servings

Calories: 221kcal

Author: Philip Lago and Mystique Mattai

Ingredients

1 bunch asparagus bottoms trimmed (300g)
2 hard boiled eggs shelled and finely chopped
¼ cup fresh parsley chopped
3 slices bread finely chopped (50g)
⅓ cup butter divided (75 g)
1 tablespoon olive oil
½ lemon zest and juice
½ teaspoon salt
½ teaspoon pepper
50 g prosciutto
1 tablespoon capers 10g

Instructions

Bring a small pot of water to a boil. Carefully place the eggs in the water and allow to boil for 9 minutes. Remove and place in cold water. Once cool enough to handle, peel the shells and chop the eggs. Place in a bowl, add half the parsley, lightly toss and set aside.
While the eggs are cooking, place a large skillet on medium-high heat. Add the olive oil and 1 tablespoon butter. Once the butter melts, add the asparagus. Season with salt and pepper and saute until bright and tender, about 5 minutes. Remove from the pan and place on a serving platter.
In the same pan, add remaining butter, breadcrumbs, and lemon zest. Season with salt and pepper and cook until brown and crispy. Stir in the remaining parsley then remove from heat.
To assemble, lay the asparagus on a platter. Squeeze half a lemon on top then sprinkle with breadcrumb mixture. Top with chopped eggs, then arrange prosciutto on top. Season with a few twists of fresh ground black pepper, a squeeze of lemon, and sprinkle with capers.

Nutrition