Roasted Asparagus Salad with Crispy Prosciutto and Hard-Boiled Eggs

Use imported prosciutto, if possible, and don’t forget to make the hard-boiled eggs in advance.
Servings 4
Author Eric Lundy


  • 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


  1. 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.
  2. 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.
  3. Arrange the arugula on a serving platter or on 4 individual plates.
  4. 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.
  5. 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.