Asparagus, Blood Orange and Prosciutto Salad

Recipe By: Calphalon Team  -  Originally Published: 8/28/2009


For an elegant pairing, serve with Prosecco or Champagne garnished with fresh berries.

  • Servings: Serves 4-8
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Side Dish


4 blood oranges
1/4 c. blood orange juice
2 Tbsp. white wine vinegar
1/4 c. extra-virgin olive oil
salt and freshly ground black pepper
2 lbs. fresh asparagus, large spears, ends snapped off
12 thin slices prosciutto, each cut into 2 pieces lengthwise


Grate enough zest from 1 of the blood oranges to measure 1 tsp. Set aside in a small bowl.
Using a sharp knife, cut the tops and bottoms off the oranges to reveal the flesh. Cut off all the peel so that no white pith remains. Cut the oranges into sections between the membranes. Discard any seeds. Set aside in a separate bowl.
In the bowl containing the orange zest, whisk together the orange juice, vinegar and olive oil. Season to taste with salt and pepper.
Bring a large, shallow pan of salted water to a boil. Add the asparagus and cook until just tender, about 4 - 6 minutes. Remove from the water. Place in a single layer on a serving platter and cool in the refrigerator.
When the asparagus is cool, scatter the orange sections over the asparagus. Drizzle with the vinaigrette. Place the prosciutto strips like curled ribbons over the top of the salad and serve.