Herby Asparagus Salad With Beets and Prosciutto
Published April 13, 2025
David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich.
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
FOR THE VINAIGRETTE
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
Salt and black pepper
¼ cup extra-virgin olive oil
FOR THE SALAD
1 bunch medium asparagus (about 16 to 20 spears)
1 medium red beet, raw, peeled and julienned
3 tablespoons tarragon leaves (from 3 sprigs)
3 tablespoons dill sprigs (from 3 stems)
About 3 tablespoons parsley leaves (from 6 or so stems)
About 3 tablespoons mint leaves (from 1 to 2 large sprigs)
2 (8-minute) boiled eggs, peeled and roughly chopped
8 thin slices of prosciutto
Nutritional analysis per serving (4 servings)
8 grams carbs; 85 milligrams cholesterol; 217 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 3 grams fiber; 495 milligrams sodium; 9 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the vinaigrette: Put lemon juice and vinegar in a small bowl. Stir in mustard to dissolve. Add a good pinch of salt and some freshly ground pepper. Slowly whisk in the olive oil.
- Step 2
Prepare the salad: Snap off the tough ends of the asparagus. In a large pot, bring abundantly salted water to a low boil. Add asparagus and cook until just tender, 2 to 4 minutes, depending on their width. Remove and spread out on a kitchen towel to cool. Set aside.
- Step 3
Divide cooked asparagus spears among 4 plates. Put beets in a small bowl, season with a pinch of salt and 1 tablespoon vinaigrette. Top asparagus with dressed beet. Scatter herbs over each plate, then sprinkle with chopped egg. Drizzle vinaigrette over everything.
- Step 4
Tear prosciutto into wide ribbons; drape ribbons over each plate. Serve.
Private Notes
Comments
Kaedub, juicy raw beets will rock your world! Try coarsely shredding peeled raw beets on a box grater (doing this in the sink reduces staining, an apron or an old shirt is wise), sprinkle with salt and sugar, squeeze over some citrus juice (or vinegar) and finish with olive oil and pepper. Same goes for other root vegs like carrots. Then riff with toppings like toasted nuts, herbs, runny tahini, julienned apples, garlicky croutons...Wakes up the palate and plate.
Raw beets?! oh go go go for them - superb in finely grated carrot and red beet salad, add sultanas, mixed seeds, parsley, and squish of oil and lots of lemon juice! yum! it keeps well and is divine. if you fancy adding finely grated cheddar as an optional extra, believe me, it's one of the most moreish things for lunch, for snacking, for whenever you feel the munchies coming along
Pardon my ignorance, but I've never heard of using raw beets for anything! Aren't beets always cooked before you use them?
This is a nice salad even though I made a rather significant change. I made pickled beets and eggs a couple weeks ago and wanted to use the last of them, so I used them in this salad. It was good, but different than intended. I will make again as written, but won’t rule out using pickled beets and egg again either. We liked it.
The really is the perfect dinner party salad: delicious, beautiful and different. Everyone loved it.
BIG win! Guests and husband loved it. I used my OXO mandolin to julienne the beets, so easy! Served it with NYT Mustard-Glazed Pork Tenderloin. I was surprised but no one missed a carb-based side dish. I'll definitely do this again.