The consummate dish of spring deliciousness, this bacon-and-egg salad is fast enough for weekdays and elegant enough for company. It’s also our new favorite gluten free lunch go-to.
Roasted Asparagus Salad with Crispy Prosciutto and Hard-Boiled Eggs
- 20 asparagus spears, trimmed
- 9 tablespoons olive oil
- Kosher salt and freshly ground pepper
- 8 very thin slices prosciutto
- 4 ounces baby arugula
- 1 teaspoon gluten-free Dijon mustard
- 2 tablespoons white wine vinegar
- Juice from 1/2 lemon
- 4 hard-boiled eggs, peeled and quartered
- 2- ounce piece Parmesan cheese, shaved with a peeler
Preheat the oven to 400°F. Line a rimmed baking sheet with foil. Toss the asparagus on the prepared baking sheet with 2 tablespoons of the oil, then arrange close together in one layer. Sprinkle with salt and pepper. Roast until tender, about 12 minutes, shaking the pan a few times.
Meanwhile, in a medium nonstick skillet over medium-high heat, warm 1 tablespoon of the oil. Add the prosciutto in one layer and cook until almost crisp, about 1 minute total, flipping halfway through. Drain on paper towels and break into bite-size pieces.
Arrange the arugula on a serving platter or on 4 individual plates.
In a small bowl, whisk the mustard, vinegar, lemon juice, 1 teaspoon salt, and ¼ teaspoon pepper. While whisking, slowly add the remaining 6 tablespoons oil until the vinaigrette is emulsified.
Arrange the asparagus on the arugula and drizzle with enough dressing to moisten. Add a few egg quarters, some crispy prosciutto pieces, and Parmesan shavings and serve.
Photography Erin Ng