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Asparagus, Prosciutto, Brie And Mixed Lettuce Salad
serves 2-4
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1 tablespoon kosher salt
1 bunch asparagus, trimmed
2 handfuls mixed lettuce
3 tablespoons olive oil
1 tablespoon red wine vinegar
fresh ground black pepper
2 wedges Brie
6 slices prosciutto
2 pieces good bread
prep: 5 minutes
total: 15 minutes
large pot
knife
cutting board
vegetable peeler
large bowl
tongs
colander
1. Fill a large pot with water and the salt and bring to a boil. Rinse and dry the asparagus Trim off and discard the tough ends of the asparagus (usually about 1 inch from the bottom). Peel the bottom part of any tough and fibrous stalks.
2. Fill a large bowl halfway with ice water.
3. When the water boils, add the asparagus and lower the heat. Gently simmer the asparagus until they’re tender when you insert a knife but still bright green, about 3 minutes (depending on the thickness of the stalks). Remove the asparagus with tongs and plunge them into the ice water. Let them sit in the ice water for a minute or so, then drain them in the colander. Toast the bread.
4. Toss the asparagus and lettuce in a bowl with the olive oil, vinegar, and a sprinkling of salt and pepper. Split the asparagus and lettuce onto 2 plates, and surround with the bread, Brie, and prosciutto.
2. Fill a large bowl halfway with ice water.
3. When the water boils, add the asparagus and lower the heat. Gently simmer the asparagus until they’re tender when you insert a knife but still bright green, about 3 minutes (depending on the thickness of the stalks). Remove the asparagus with tongs and plunge them into the ice water. Let them sit in the ice water for a minute or so, then drain them in the colander. Toast the bread.
4. Toss the asparagus and lettuce in a bowl with the olive oil, vinegar, and a sprinkling of salt and pepper. Split the asparagus and lettuce onto 2 plates, and surround with the bread, Brie, and prosciutto.
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