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Jumbo Asparagus Salad

A home-style Alfred Portale's Jumbo Asparagus Salad made with Fresh Lemon Juice, Lemon Zest, Sherry Vinegar, Salt And White Pepper, and Extra Virgin Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 3 tbsp
• 2 tsp
• 1 tbsp
• Salt And White Pepper
• 3/4 cup
• 1 lb
• 2
• 1 tsp
• 1 1/2 lb
• 2 tbsp
• 1 qt
• 1
• 2

Method (preview)

1. 1

   For the vinaigrette, mix lemon juice, zest, vinegar, and salt and pepper to taste in a medium bowl.

2. 2

   Whisk in olive oil and set aside.

3. 3

   Bring 1 inch water to boil in a soup kettle.

4. 4

   Put asparagus in steamer basket then carefully place steamer basket in kettle and cover and steam over medium-high heat until asparagus spears bend slightly when picked up and flesh at cut end yields when squeezed, 4 to 5 minutes for asparagus under 1/2 inch in diameter, 5 to 6 minutes for the jumbo size.

5. 5

   Drain and plunge spears immediately into ice water to stop the cooking process.

6. 6

   Drain again, cover, and refrigerate until chilled, as long as overnight.

7. 7

   Season to taste with salt and pepper.

8. 8

   Arrange asparagus-potato mixture with the prosciutto alongside it on 4 large serving plates.

9. 9

   Use a vegetable peeler to shave Parmesan curls over each salad.

10. 10

    Press eggs through a fine sieve.

11. 11

    Sprinkle each salad with sieved egg and remaining chives-, serve immediately with remaining dressing passed separately.

12. 12

    Cook's Illustrated, May/June 1993, Page 7. Credit: Stephanie Lyness.

13. 13

    Nationality: USA Course: vegetable side dish Season: spring Method: Combo

14. 14

    Start to Finish 1 hour Preparation 30 minutes Attention 30 minutes

15. 15

    Finishing 10 minutes

16. 16

    Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook

17. 17

    Recipe by: Cook's Illustrated, May/June 1993, Page 7.

18. 18

    Posted to MC-Recipe Digest by "Hobbs, D