Herby Asparagus Salad With Beets and Prosciutto

By David Tanis

Published April 13, 2025

Herby Asparagus Salad With Beets and Prosciutto
David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5(84)
Comments
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Asparagus is absolutely a symbol of spring, so what better way to celebrate the season than by centering them in a salad. A platter of green spears, bathed in a mustard-tinged vinaigrette, would be perfectly fine, but for something more celebratory, it’s nice to dress things up, with finely slivered raw beets, a shower of dill, parsley and mint leaves, and chopped (or quartered) soft-cooked egg. A few slices of prosciutto complete the colorful assembly. For the best flavor, look for the freshest firm, shiny asparagus available, whether pencil thin, medium or hefty.

Featured in: Asparagus Dresses Up for This Springy Dinner Party

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Ingredients

Yield:4 servings

    For the Vinaigrette

    • 2tablespoons lemon juice
    • 1tablespoon white wine vinegar
    • 1tablespoon Dijon mustard
    • Salt and black pepper
    • ¼cup extra-virgin olive oil

    For the Salad

    • 1bunch medium asparagus (about 16 to 20 spears)
    • 1medium red beet, raw, peeled and julienned
    • 3tablespoons tarragon leaves (from 3 sprigs)
    • 3tablespoons 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
    • 8thin slices of prosciutto
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

217 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 9 grams protein; 495 milligrams sodium

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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Tear prosciutto into wide ribbons; drape ribbons over each plate. Serve.

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Ratings

5 out of 5
84 user ratings
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Comments

Elleji

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.

jiffyy

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

Kaedub

Pardon my ignorance, but I've never heard of using raw beets for anything! Aren't beets always cooked before you use them?

Leslie T

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.

Courtney

I wanted to make this as a side rather than as a main and so I left off the prosciutto - it was still excellent. Super flavorful, fresh, and satisfying, and absolutely gorgeous on the plate. I'm sure with the prosciutto it's even better, but this makes a beautiful side dish as well. Other than the one big subtraction of the prosciutto, I made it as is and wouldn't change a thing. Guests raved.

BB

Even better the second day! First time using raw beets and this did not disappoint. Herb medley really makes it feel bright and fresh.

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