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Asparagus Salad

Asparagus Salad with Viniagrette

Happy Thanksgiving!

Last night, I dreamed that I was a contestant on Top Chef! While everyone else was cooking, I took a casual stroll around the kitchen and hallways, talking to all the chefs I recognized from previous seasons on the show. I ran into Jamie in a hallway and she was really very nice 😉 So nice, that I forgot to get back to the kitchen where Harold was helping me with my french toast (yeah, I know, french toast on Top Chef). I’d burned my first batch so Harold sort of took over. When I got back to the kitchen he had it all cut out into gorgeous shapes and I tasted my sauce: it was delicious, thick and sweet with cinnamon and cardamom. (Yes, I will be trying to recreate Harold’s creation that I created in my very own subconscious…who knew cooking could be so weird!) Anyway, Tom loved my french toast at the judges table. But can you imagine how stressed I was that I would be found out that it wasn’t really me who made it? Luckily, my sweet kids woke me up before the axe came down and I can continue to live in my victorious Top Chef world…at least until the dream fades!

How’s that for random?

All right, I have no more time to chat this morning. It’s Thanksgiving, people, I have a days worth of cooking ahead of me! So I will simply leave you with this absolutely delicious asparagus salad that I came across the other day. It’s sooo delicious and the flavors all work very well together. This would be fantastic as a first course at a dinner party or even a light weekday lunch. Either way, I hope you enjoy! And have a great Thanksgiving, too!

Asparagus Salad with Soft Poached Eggs, Prosciutto, and Lemon-Chive Vinaigrette


  • 1 1/2  tablespoons  fresh lemon juice
  • 2 1/4  teaspoons  freshly grated Parmigiano-Reggiano cheese
  • 1  teaspoon  minced fresh chives
  • 1/2  teaspoon  minced garlic
  • 1/4  teaspoon  kosher salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1/4  teaspoon  Dijon mustard
  • 3  tablespoons  extra-virgin olive oil
  • 1  pound  asparagus, trimmed
  • 8  thin slices prosciutto (about 2 ounces)
  • 4  large eggs
  • 4  teaspoons  chopped fresh chives (optional)


1. Combine first 7 ingredients in a small bowl, stirring with a whisk. Gradually add olive oil, stirring well with a whisk.

2. Toss asparagus spears lightly with olive oil and sprinkle with small amount of kosher salt. Roast in a 400 degree oven for 5-10 minutes, depending on how thick your spears are (overcooked asparagus is not appealing, you’re going for crisp-tender here). Arrange 2 prosciutto slices in the center of each of 4 plates. Arrange asparagus spears evenly over prosciutto.

3. Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; simmer. Break eggs into each of 4 (6-ounce) custard cups coated with cooking spray. Place custard cups in simmering water in pan. Cover pan; cook 10 minutes. Remove custard cups from water, and carefully remove eggs from cups. Arrange 1 egg over each serving, and drizzle with about 1 tablespoon dressing. Sprinkle each serving with 1 teaspoon chives, if desired.

*slightly adapted from Cooking Light

Kristy Bernardo
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Monday 25th of March 2013

Just wanted to let you know that I love your web site! It has so much great information and great recipes. I'm a gourmet chef and have tried some of them with outstanding results. Thank you for doing this, you're amazing! Moe

the wicked noodle

Monday 25th of March 2013

Thank you so much, Moe! oxo