Ingredients Jump to Instructions ↓

  1. 3 tablespoon extra-virgin olive oil

  2. 2 tablespoon sherry vinegar

  3. 1 shallot, minced

  4. 1/4 teaspoon salt

  5. 1/8 teaspoon freshly ground black pepper

  6. 12 stalks each white and green asparagus, ends trimmed (24 total)

  7. 6 thin slices serrano ham (or prosciutto), each cut into 4 strips

  8. 1 cup frisee

  9. 1 cup mixed greens

  10. 1/2 pound each seedless green and red grapes, halved

  11. 1/4 cup sliced roasted almonds

Instructions Jump to Ingredients ↑

  1. Whisk oil, vinegar, shallot, salt and pepper in a bowl. Set aside. Cook asparagus in simmering water until soft but still crisp, 3 to 4 minutes. Rinse under cold water and drain. Wrap a strip of ham around each asparagus stalk. Toss frisée, greens and grapes with dressing in a bowl, then transfer to a platter; top with asparagus. Garnish with almonds.


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