raw asparagus summer salad

People forget that asparagus can be eaten raw and that it’s equally tasty. It’s also quicker to prepare and probably retains more of its nutrients when prepared this way. Add a few grapes, a little prosciutto (I seem to be on a prosciutto kick), red onions, walnuts for crunch, and a tangy dijon vinaigrette, and you’re all set.


  • 2 heads of asparagus, coarsely chopped, bottoms discarded
  • 1/8 lb prosciutto
  • 1/2 lb of grapes, halved
  • 1/4 red onion, very thinly sliced
  • handful of walnut halves
  • light grating of parmiggiano on top (optional)
  • 1/2 tablespoon dijon mustard
  • 1 tablespoon white wine vinegar
  • 3 tablespoons good olive oil
  • salt and pepper to taste


  1. combine asparagus, prosciutto, grapes, and red onion in a bowl
  2. whisk together liquid ingredients for dressing. Add to salad, and toss until well dressed.
  3. Grate optional parmiggiano with a microplane. Top with walnuts and serve


raw asparagus salad

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One Response to raw asparagus summer salad

  1. donald says:

    We just had a raw asparagus salad from our own garden a couple of nights ago. Asparagus is definitely a vegetable where ultra fresh really counts!

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