Asparagus Salad with Prosciutto, Eggs and Dijon Vinaigrette

Asparagus Salad with Eggs and Prosciutto is light fresh and perfectly filling.  With soft-boiled eggs, asparagus, Asiago cheese, prosciutto, and a lemon-Dijon Vinaigrette.  This asparagus salad recipe is a delicious brunch or side salad for a special occasion or just celebrating spring.

Jump to:

• The Most Delicious Asparagus Salad
• What You'll Need to Make This Asparagus Salad
• How to make Asparagus Salad with Prosciutto:
• Asparagus Salad with Prosciutto, Soft Poached Eggs and a Dijon Vinaigrette

The Most Delicious Asparagus Salad

This salad is exactly what I would want someone to make me for brunch!!  (Hint hint.)  Then possibly some Lamb with Polenta for dinner!  That would be so dreamy!😊💕

This salad is spring on a plate. 

Fresh seasonal ingredients like asparagus and pea shoots.🌱  Then some slightly runny soft-boiled eggs, cured prosciutto, and Asiago cheese!

All topped off with a lemon-Dijon vinaigrette!💛  (Lots of heart-eye emojis.)

This asparagus salad recipe is the most delicious and beautiful spring brunch a person could ask for.

But I can’t take credit for this masterpiece.  Well, not completely.  

At my chiropractor’s office, I was flipping through one of my favorite food magazines – Eatingwell.  Love.❤️

And there was this gorgeous salad on a two-page spread.  I knew then it had to be mine.

So I looked it up.

The original recipe is called Asparagus Salad with Eggs Jambon de Bayonne.✨  

The recipe was created by Seamus Mullen, an award-winning New York chef, restaurateur, and cookbook author known for his inventive yet approachable Spanish cuisine… and also a leading authority on health and wellness.

He’s got it going on!🙌  But don’t take my word for it check out his blog or his cookbook for more tasty creations.

The original recipe calls for jambon de Bayonne, or other cured ham, like Serrano.

And as delicious as that all sounds I thought, “Why not just use prosciutto?”  It’s readily available and most of us know what that is. 

The dressing I made is also a bit different. The original has white-wine vinegar and finely grated Parmigiano-Reggiano cheese.🧀

But since I have a huge crush on lemons, and can’t get enough of Asiago cheese, I thought why not swap out the vinegar for fresh lemon juice… and skip the cheese in the dressing - just have shavings of it throughout the salad.

Yes – all good decisions!💯

What You'll Need to Make This Asparagus Salad

For The Salad:

• Asparagus
• Eggs
• A small shallot, medium-to-thick trimmed
• Prosciutto
• Pea shoots (or Arugala)
• Asiago cheese, shaved

For The Dressing:

• Fresh lemon juice
• Dijon mustard
• Honey (omit for Keto/Low-Carb)
• Garlic, minced
• Extra virgin olive oil
• Salt and pepper

This salad is so beautiful… the different shades of green, the bright yellow soft-boiled eggs and the dusty rose hues from the prosciutto. 

Truly, edible art.🌟

And since I not only like my food to taste amazing but also look beautiful, this dish is winning on all fronts. 

Please don’t let all the fanciness of this asparagus salad recipe intimidate you.  You’ve totally got this.👊  

It’s as easy as cooking asparagus and eggs and whisking together the dressing.

How to make Asparagus Salad with Prosciutto:

FOR THE SALAD:

• Put a large pot of salted water on to boil.   Fill a large bowl with ice water and place next to the stove.
• Once the water is boiling, add asparagus and wait for the water to return to a boil. Continue to cook asparagus for 2½ minutes, then immediately transfer to the ice water with a slotted spoon.
• Return water to a boil, add 1 tablespoon of olive oil, and add eggs, then cook for 7 minutes. While the eggs are cooking remove the asparagus to a clean kitchen towel and pat dry.
• Transfer the eggs to the ice water and let stand until cool.  (Tip: When eggs are cool enough to handle, remove them from the water and gently crack each egg on the counter in several different places.  Then return to the ice water to cool.  This will help the eggshell to come off more easily.)

FOR THE VINAIGRETTE:

• Combine all Vinaigrette ingredients in a bowl, and whisk until the dressing comes together.

TO SERVE:

• Gently remove the shell from each egg, and cut each egg in half.
• Arrange the asparagus and eggs on a large platter and sprinkle with salt and pepper. Then drizzle with the vinaigrette. Top with prosciutto, shallot, sprouts and Asiago Cheese.

This Asparagus Salad with Eggs and Prosciutto is an easy and healthy feast for the eyes and the belly. 

Perfect for a special brunch at Easter, Sunday lunch with friends, or a special day celebration like Mother's Day with your mom, grandmother, or any fabulous lady in your life.

Happy Eating and Happy Spring, my friend!

More Delcious Salads and Side Dishes:

• Asparagus Egg and Bacon Salad with Dijon Vinaigrette
• Asiago Cheese Brussels Sprouts
• Easy Garlic Green Beans
• Loaded Roasted Cauliflower Steaks
• Roasted Parmesan Broccoli
• Tuna Pasta Salad with Green Beans

I would love to connect with you!  Leave a comment and follow me on Instagram, Twitter, Facebook, & Pinterest!

Looking for more great salad recipes?  Try our Jalapeño Cilantro Corn Salad or this Grilled Mediterranean Chicken Salad.