Roasted Asparagus Salad Recipe

By The Cooking World, Editorial Staff

May 27, 2022

A Quick and Easy Roasted Asparagus Salad Recipe

Inspired by last week's recipe, we decided to bring you another quick and easy meal that we love to make during spring.

This roasted asparagus salad uses just a few ingredients, but it is packed with flavor thanks to the roasted prosciutto shards and fresh herbs. We think this dish is best eaten warm, but it can also be prepared in advance and served at room temperature.

PREP TIME

5 to 10 minutes

COOK TIME

12 to 20 minutes

serves

Ingredients

15 g (1 teaspoon) olive oil
bunch asparagus, woody ends trimmed
8 quail eggs
8 thin slices prosciutto or pancetta

‍

For the dressing

60 g (4 tablespoons) mayonnaise
30 g (2 tablespoons) organic yogurt
15 g (1 tablespoon) lemon juice
Freshly ground black pepper
10 g (1/4 oz) fresh dill, coarsely chopped
10 g (1/4 oz) fresh chives or parsley, coarsely chopped
Sea salt

Special Equipment

Medium Bowl
Baking Sheet
Small Pan
‍‍Measuring Spoons
Measuring Cups
Digital Scale

Instructions

Preheat the oven to 220 ºC (425 ºF).
Place the asparagus into a mixing bowl, and drizzle with the olive oil. Arrange the asparagus onto a baking sheet in a single layer.
Bake in the preheated oven until just tender, 12 to 15 minutes, depending on thickness. Remove from the oven and reduce the temperature to 180 ºC (350 ºC).
Before preparing the quail eggs, have a bowl of iced water at the ready. Bring a small pan of water to a gentle simmer and gently add the eggs. Cook for 2 1/2 minutes before removing from the pan and immediately plunging them into the iced water. Allow to cool before peeling and cutting each egg in half lengthwise.
Put the prosciutto or pancetta into a baking pan, then into the oven for 4 - 8 minutes until dark and crispy. Break into shards and set aside.
Make your dressing by combining the mayonnaise, yogurt, lemon juice, and black pepper in a bowl and mixing thoroughly. Stir half the chopped herbs through the dressing and set aside the remaining.
Lay the asparagus, quail eggs, prosciutto or pancetta, and the leftover herbs onto a plate or bowl, and drizzle with the dressing.