This Baked Asparagus and Prosciutto Cobb Salad is a fresh take on the Cobb salad. Eating healthy in the New Year has to be anything but boring.
Whether your resolution in the New Year is to eat healthier or you’re just craving a salad after all the sweets and snacks you’ve consumed over the holidays, healthy recipes can be quite flavorful too. If I’m being completely honest, I rarely seek out a salad because they’re often the same recipe you’ve seen time and time again, but this fresh spin on the classic Cobb salad is anything but that. We’ve add flavorful ingredients like baked asparagus wrapped in prosciutto and a homemade Mediterranean dressing to really punch things up. This is one salad where you’ll find yourself coming back for more!
Asparagus has been a constant in our kitchen lately and I love how delicious it can turn out with a simple seasoning of sea salt and fresh ground black pepper. Having an arrangement of some regular baked asparagus with some wrapped in thinly sliced prosciutto is the perfect flavorful addition to this Cobb salad. Since I have a serious love for prosciutto, I didn’t skimp on that either and even added in some additional pieces throughout the salad so you get a taste with almost every bite.
Baked Asparagus and Prosciutto Cobb Salad
- 2 handfuls large asparagus, ends trimmed
- 1 large head of romaine lettuce
- 1-2 avocados, sliced
- 3-4 eggs, hard-boiled
- 4-5oz thinly sliced prosciutto
- 1-cup cherry tomatoes, halved
- 1/2 cup crumbled goat cheese
- 1/3-cup extra virgin olive oil
- 2 tbsp sunflower oil
- 1 tbsp apple cider vinegar
- 1 tsp minced garlic
- 1 tsp sea salt + 1 tsp for seasoning
- 1 tsp ground black pepper + 1 tbsp for seasoning
- 1 tbsp fresh squeezed lemon juice
Pair with Kendall-Jackson Vintner’s Reserve California Rosé.
- Hard-boil the eggs; let cool and then peel and slice into quarters.
- Preheat oven to 350° and line a large, rimmed baking sheet with parchment paper. Trim the ends of the asparagus and wrap half in prosciutto. Place on the tray. The other half of the asparagus, drizzle with olive oil and season with 1 tsp. of sea salt and 1 tsp. of black pepper. Bake for 25 minutes. Remove from oven.
- In a small glass bowl, combine the extra virgin olive oil, sunflower oil, apple cider vinegar, garlic, sea salt, black pepper and lemon juice. Whisk to combine and set aside. This will be your dressing.
- On a large platter, arrange the romaine lettuce (trim off the base) on the bottom and top with asparagus, sliced avocado, hard-boiled egg, cherry tomato halves and additional slices of prosciutto. Season with fresh ground black pepper and add crumbled goat cheese.
- Drizzle lightly with dressing or provide guests with the option to add it themselves.
- Serve with a bottle of Kendall-Jackson Vintner’s Reserve California Rosé.
Life is all about balance right? Enjoy this savory baked asparagus and prosciutto cobb salad without any guilt and sip on a crisp, refreshing glass of Vintner’s Reserve California Rosé to really compliment the flavors. Don’t hold back those Rosé wines just for summer. They’re a wonderful light wine to enjoy all year round, especially with seasonal produce. Fresh starts, new beginnings and revamped classic recipes are the perfect way to head into 2018. Cheers to a wonderful year ahead!
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