Herby Asparagus Salad with Beets and Prosciutto

Published April 14, 2025

Time Overview

| Category | Time |

|---------------------|------------|

| Total Time | 45 minutes |

| Preparation Time | 15 minutes |

| Cooking Time | 30 minutes |

Description

This vibrant spring salad features tender blanched asparagus, crisp raw beets, fragrant fresh herbs, and savory prosciutto, all tossed in a bright lemon vinaigrette. The contrast of textures—crunchy asparagus, earthy raw beets, and melt-in-your-mouth prosciutto—paired with herbaceous freshness makes it an ideal light meal or appetizer for warm-weather gatherings.

Ingredients

Vinaigrette Ingredients

• 2 tablespoons fresh lemon juice

• 1 tablespoon white wine vinegar

• 1 tablespoon Dijon mustard

• ½ teaspoon fine sea salt (adjust to taste)

• Freshly ground black pepper (generous pinch)

• ¼ cup extra-virgin olive oil (use high-quality for depth of flavor)

Salad Ingredients

• 1 bunch medium asparagus (about 16–20 spears), woody ends trimmed

• 1 medium raw red beet, peeled and julienned (or thinly grated)

• 3 tablespoons tarragon leaves (from 3 sprigs, chopped if stems are woody)

• 3 tablespoons fresh dill sprigs (tender tips only)

• 3 tablespoons fresh parsley leaves (from 6–8 stems)

• 3 tablespoons fresh mint leaves (from 1–2 large sprigs, torn)

• 2 hard-boiled eggs (8-minute boil), peeled and roughly chopped

• 8 thin slices prosciutto (e.g., prosciutto di Parma for authentic flavor)

Preparation Steps

1. Make the Vinaigrette

In a small mixing bowl, combine lemon juice and white wine vinegar. Whisk in Dijon mustard until fully emulsified and smooth. Season with a generous pinch of salt and freshly ground black pepper. With the whisk running, slowly drizzle in olive oil in a steady stream to create a creamy, emulsified dressing. Taste and adjust salt, pepper, or acidity as needed. Set aside to allow flavors to meld slightly (improves dressing cohesion).

2. Prepare Asparagus

Hold each asparagus spear at both ends and bend gently to snap off the woody end (the natural breaking point separates the tough portion from the tender stalk). In a large pot, bring 4–5 quarts of water to a rolling boil, then add 1 tablespoon salt. Reduce heat to a gentle simmer and submerge the asparagus. Blanch for 2–4 minutes: thinner spears take 2 minutes, thicker ones up to 4 minutes. Test doneness by piercing with a fork—should be crisp-tender (not mushy). Immediately transfer to a colander and rinse under cold water for 1–2 minutes to stop cooking and preserve color. Spread on a clean kitchen towel to cool completely.

3. Prepare Raw Beets

Wash the raw beet thoroughly. Use a vegetable peeler to remove the skin (work over a sink with running water to minimize staining). For julienned beets, use a mandoline slicer or box grater with the julienne attachment for uniform strips. Stain prevention: wear gloves or an apron; rinse under running water while grating. Toss julienned beets in a small bowl with 1 tablespoon vinaigrette, a pinch of salt, and a drizzle of olive oil to lightly marinate. Set aside.

4. Assemble the Salad

Divide the cooled asparagus spears evenly among 4 chilled plates (arrange upright or horizontally for visual appeal). Top each bed of asparagus with the marinated beet strips. Scatter fresh herbs (tarragon, dill, parsley, mint) over the beets—torn mint and chopped herbs add texture. Sprinkle the roughly chopped hard-boiled eggs over the herbs. Drizzle additional vinaigrette (1–2 tablespoons per plate) to lightly coat the salad. Finally, tear prosciutto into wide ribbons and drape over the edge of each plate for an elegant, savory finish. Serve immediately to preserve the crispness of raw beets and fresh herbs.

Chef’s Pro Tips

• Asparagus Selection: Choose spears with tight, closed tips and firm stalks (avoid limp or yellowing ends). Thicker spears may require 1 extra minute of blanching.

• Beet Freshness: Peeled raw beets stay crisp in a sealed container with a damp paper towel for up to 3 days in the fridge; use fresh for best texture.

• Herb Care: Wash herbs gently and dry with a salad spinner to avoid wilting; use within 1–2 days of purchase.

• Prosciutto Choice: Opt for dry-cured prosciutto di Parma for depth—avoid ultra-thin slices (aim for 8–10g per serving).

Reader Reviews

• Raw beets?! oh go go go for them – superb in finely grated carrot and red beet salad, add sultanas, mixed seeds, parsley, and squish of oil and lots of lemon juice! yum! it keeps well and is divine. if you fancy adding finely grated cheddar as an optional extra, believe me, it's one of the most moreish things for lunch, for snacking, for whenever you feel the munchies coming along

• Kaedub – juicy raw beets will rock your world! Try coarsely shredding peeled raw beets on a box grater (doing this in the sink reduces staining, an apron or an old shirt is wise), sprinkle with salt and sugar, squeeze over some citrus juice (or vinegar) and finish with olive oil and pepper. Same goes for other root vegs like carrots. Then riff with toppings like toasted nuts, herbs, runny tahini, julienned apples, garlicky croutons...Wakes up the palate and plate.

• Pardon my ignorance – but I've never heard of using raw beets for anything! Aren't beets always cooked before you use them?

• Wa State Asparagus Fan – I have always considered the Nicoise to be the perfect salad, but this one truly gives it a run for its money, especially here in Wa state, where we have divine asparagus in the spring. I'd never heard of using raw beets, but they're just amazing...I may never cook a beet again. Thank you chefs and commenters; I used to subscribe to Gourmet, Bon Appetit, Saveur, Food & Wine, and Cook's Illustrated, but now about 90% of what I prepare comes from this website!

• Avocado Swap – My family doesn't care for beets so I use an avocado instead. Very good and easy.

• First Raw Beets – Never had raw beets before. I shredded them on a box grater—easy and absolutely delicious dish! The herbs take it to another level, will be in my spring weekday rotation.

Final Note: This recipe balances spring’s bounty with classic Italian prosciutto, proving raw beets add textural and flavor depth when paired with fresh herbs and bright vinaigrette. Adjust ingredient quantities for larger servings or customize with herbs like chervil or basil based on preference.