Shaved Asparagus Salad with Prosciutto and Parmesan


As the month of March approaches we start to see signs of spring. It is almost time to usher in sunnier and warmer days. We look for ways to brighten up our food as well as our tables. I recently had the opportunity to share some great spring recipes with  Hidden Hills Magazine. Seeing my recipes and photos in print is super exciting! I couldn’t believe I was the author of this article.

Among the recipes I shared were the Vanilla Bean Panna Cotta and the Shaved Asparagus Salad. When I was photographing the recipes my family ate the salad without the dressing. That is how much they loved it!

As spring events approach I hope you find these recipes inspiring. They are perfect for an Easter Brunch or a Mothers Day celebration. The recipes require minimal fuss, but not without adding an elegant touch.

Shaved Asparagus Salad with Prosciutto and Parmesan

Shaved asparagus salad is as easy to make as it is elegant. A fresh side dish with a lemon dressing and salty prosciutto make this the perfect spring side dish.


  • 2 lbs asparagus (look for thick spears)

  • 1/2 c parmesan cheese, shaved

  • 4 pieces prosciutto, sliced thin

  • 1/4 c olive oil

  • kosher salt to taste (I usually use a teaspoon )

  • black pepper, to taste

  • 2 Tbsp lemon juice, freshly squeezed


  1. Using a vegetable peeler shave asparagus into thin, long strips.

  2. In medium sized saute pan cook pieces of prosciutto as you would bacon. Until the pieces become crispy, about 5 minutes. Transfer to a cutting board and roughly chop.

  3. In a bowl whisk together olive oil, lemon juice, salt, and pepper. Add the shaved asparagus and toss to coat.

  4. Transfer asparagus to desired serving platter. Sprinkle the chopped prosciutto and parmesan pieces over the top.

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