Best Salad Of Grilled Asparagus With Taleggio Cheese And Serrano Ham Recipes

ASPARAGUS AND SERRANO HAM SALAD WITH TOASTED ALMONDS

Steps:

• Have ready a large bowl of ice and cold water. Cook asparagus in boiling salted water until crisp-tender, 2 to 3 minutes. Drain spears, then refresh in ice water. Drain asparagus again and pat dry.
• Heat 1 tablespoon oil in a small skillet over moderate heat until hot but not smoking, then cook almonds, bread crumbs, and cumin, stirring frequently, until toasted, 3 to 4 minutes. Cool. Add remaining oil to vinegar in a slow stream, whisking until emulsified. Season with salt and pepper.
• Toss escarole with half of dressing and mound on plates. Arrange ham around escarole and top salad with asparagus. Drizzle asparagus with remaining dressing. Sprinkle salad with almond-and-crumb mixture.

ASPARAGUS WITH SERRANO HAM

Steps:

• Cook 1 bunch asparagus (trimmed and peeled) in salted boiling water until crisp-tender, 2 minutes. Drain and let cool, then pat dry. Wrap each spear with a slice of serrano ham. For the dip: Puree 1/2 cup mayonnaise with 1/4 cup roasted red peppers, 1/2 teaspoon sherry vinegar and 1/4 teaspoon hot smoked paprika.

GRILLED BALSAMIC ASPARAGUS

Steps:

• Snap off tough ends of asparagus and wash well through 2-3 changes of cold water.
• Combine all ingredients in a large zip-top plastic bag, seal and marinate for 30-60 minutes.
• Preheat grill on high heat.
• Remove asparagus from bag (discard marinade) and place on preheated oiled grill rack.
• Grill 5 minutes on each side or until asparagus is done.

GRILLED ASPARAGUS AND ASIAGO SALAD

Steps:

• In a medium bowl, whisk together the vinegar, olive oil, chives, salt and pepper. Toss the asparagus in the dressing, then cook over a medium-hot grill to desired doneness. Place on four salad plates, drizzle with remaining dressing and garnish with cheese.

GRILLED ASPARAGUS AND MELON SALAD

Steps:

• Place an oven rack in the center of the oven and preheat the oven to 350°F.
• Line a rimmed baking sheet with parchment paper. Place the prosciutto in a single layer on the prepared baking sheet. Bake for 12 to 14 minutes, until crispy. Drain the prosciutto on paper towels and set aside to cool. Chop the prosciutto into 1/4-inch pieces.
• Meanwhile, heat a small, heavy skillet over medium-low heat. Add the pine nuts to the hot skillet and stir them until they become fragrant and golden brown, about 5 minutes. Transfer to a plate to cool.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a medium bowl, toss together the asparagus and 2 teaspoons of the olive oil. Season with salt and pepper. Grill for 2 to 3 minutes on each side until crisp-tender.
• In a medium bowl, combine the lemon juice and remaining 2 tablespoons olive oil. Whisk until combined. Season with salt and pepper. Add the melon and mozzarella cheese. Toss to coat.
• Arrange the asparagus on a platter. Spoon the melon and mozzarella cheese on top of the asparagus. Drizzle any remaining dressing from the bowl over the top. Sprinkle with the prosciutto and pine nuts and serve.

SALAD OF GRILLED ASPARAGUS WITH TALEGGIO CHEESE AND SERRANO HAM

Steps:

• Prepare barbecue (medium heat) and preheat oven to 425°F. Whisk vinegar, shallot and sugar in small bowl until sugar dissolves. Gradually whisk in oil. Season dressing with salt and pepper.
• Arrange asparagus on rimmed baking sheet. Drizzle with 2 tablespoons dressing. Sprinkle asparagus with salt and pepper. Grill asparagus until crisp-tender, turning occasionally, about 6 minutes. Return asparagus to same sheet. Drizzle with additional 1/3 cup dressing; top with cheese. Bake until cheese melts, about 5 minutes. Place greens in large bowl. Add 1/4 cup dressing and toss to coat. Using spatula, divide asparagus among 6 plates. Arrange greens alongside. Drape ham over greens. Sprinkle pine nuts over salads. Serve with remaining dressing.