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Recipe Name: Alfred Portale's Jumbo Asparagus Salad Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

3 Tablespoon(s) Fresh lemon juice
2 Teaspoon(s) lemon zest
1 Tablespoon(s) Sherry vinegar
Salt and white pepper
3/4 Cup(s) Extra virgin olive oil
1 Pound(s) Asparagus, jumbo about 12
2 Shallots, minced
1 Teaspoon(s) Minced fresh thyme leaves
1 1/2 Pound(s) New potatoes, boiled until
tender sliced thick
2 Tablespoon(s) Minced fresh chives
12 Prosciutto de Parma, or
other cured ham very
thinly sliced
1 Quart(s) Cleaned dried lettuce, torn
into bite sized pieces
1 Piece Parmesan Reggiano
cheese for shaving
2 Eggs, hard boiled and
Alfred Portale's Jumbo Asparagus Salad with Prosciuttode Parma,
Parmesan, and Lemon Vinaigrette For the vinaigrette, mix lemon juice,
zest, vinegar, and salt and pepper to taste in a medium bowl. Whisk in
olive oil and set aside. Bring 1 inch water to boil in a soup kettle.
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. Drain and plunge spears immediately
into ice water to stop the cooking process. Drain again, cover, and
refrigerate until chilled, as long as overnight. In a medium bowl,
combine the shallots, thyme, asparagus, sliced potatoes, and 1
tablespoon chives. Add 1/4 cup vinaigrette toss to coat. Season to
taste with salt and pepper. Arrange asparagus-potato mixture with the
prosciutto alongside it on 4 large serving plates. Dress lettuces with
another 1/4 cup vinaigrette, and arrange a portion on each plate. Use
a vegetable peeler to shave Parmesan curls over each salad. Press eggs
through a fine sieve. Sprinkle each salad with sieved egg and
remaining chives-, serve immediately with remaining dressing passed
separately. Cook's Illustrated, May/June 1993, Page 7. Credit:
Stephanie Lyness. Nationality: USA Course: vegetable side dish Season:
spring Method: Combo Start to Finish 1 hour Preparation 30 minutes
Attention 30 minutes Finishing 10 minutes Converted from Mangia!,
Cook's Illustrated 1993-1995 Cookbook NOTES : Even though Portale
peels, bundles, and cooks his asparagus in boiling water, we still
prefer the steaming method, even for the jumbos. Of course, large or
even medium asparagus can be substituted. Recipe by: Cook's
Illustrated, May/June 1993, Page 7. Posted to MC-Recipe Digest by
"Hobbs, D B USO" <> on Mar
10, 1998

Nutrition (calculated from recipe ingredients)
Calories: 273
Calories From Fat: 55
Total Fat: 6.1g
Cholesterol: 147.1mg
Sodium: 775.2mg
Potassium: 986.7mg
Carbohydrates: 38.3g
Fiber: 7.6g
Sugar: 18.5g
Protein: 19.3g

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