For Easter brunch, my family went to Lidia’s in Kansas City. It was a wonderful brunch and I tried a number of delicious dishes. One of the items I ordered was the Asparagus E prosciutto appetizer.
Isn’t it beautiful? It really caught my eye when they placed it in front of me. When I tried it, I liked it, but wondered if I could make a similar dish, which is bigger and healthier. The ingredients listed on the menu at Lidia’s for the Asparagus E prosciutto is Asparagus, Scallion and Egg Salad with Prosciutto di Parma. I’m on a carb free eating plan and wasn’t sure what was in the dressing or the egg salad. So, I thought I would try to re-create the salad at home, with ingredients that were more accommodating to my eating plan. Here is the salad I created.
Here is my recipe… all these ingredients are fabulous and good for you! I hope you enjoy this salad as much as I do.
8-9 fresh asparagus which are blanched for 1-2 minutes
2-3 hard boiled eggs
2-3 fresh radishes
4 slices of prosciutto ham (thinly sliced)
1 tbsp fresh cilantro
1-2 tbsp of balsamic vinegar and olive oil mixture
salt and pepper to taste
Cut up your eggs and place them in the middle of your plate to create the bed for the salad. Top with radish slices. Drizzle with a little bit of the dressing and salt and pepper. Place the blanched asparagus on top of the egg and radishes. Place the prosciutto pieces around the outside of the plate. Top off with diced avocado and cilantro. Last but not least, drizzle the remaining dressing all over the salad and serve!