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Marilyn Harris

Asparagus Salad with Orange, Prosciutto and Pistachios

Asparagus Salad with Orange, Prosciutto and Pistachios
Posted April 22nd, 2016 @ 3:52pm

With spring here, the call for delicious salads is finally here.  Enjoy a homemade asparagus salad.  It's fresh and delicious!


1 pound plump asparagus spears

3 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

2 large navel oranges

3 ounces Parmigiano-Reggiano cheese (in one piece)

8 thin slices prosciutto

2 tablespoons roasted and salted shelled pistachios

Dash of black pepper


1.  Trim away the tough ends of the asparagus.  Place in a shallow dish and pour over 1/4 cup water.  Season with 1 tablespoon olive oil and the salt.  Cover with wax paper and microwave on high for 3 to 4 minutes or until crisp-tender.  Drain and cool.

2.  Segment the oranges by first cutting away all of the peel and white pith.  Squeeze the membranes to get a tablespoon of juice, set aside.

3.  With a swivel peeler, shave the cheese into shards.

4.  Cut the prosciutto into 1" strips.

5.  To assemble the salad:

6.  Place the asparagus on a plate.  Arrange the orange segments and prosciutto on top.  Top with cheese and nuts.

7.  Stir together the remaining 2 tablespoons of olive oil with the reversed orange juice.  Season with a bit of pepper and drizzle over the salad. 

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