*  Exported from  MasterCook  *

                  Alfred Portale's Jumbo Asparagus Salad

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : None

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***LEMON VINAIGRETTE***
   3      tablespoons   Fresh lemon juice
   2      teaspoons     Lemon zest
   1      tablespoon    Sherry vinegar
                        Salt and white pepper
                        ***SALAD WITH PROSCIUTTODE PARM***
     3/4  cup           Extra virgin olive oil
   1      pound         Asparagus -- jumbo (about 12)
   2                    Shallots -- minced
   1      teaspoon      Minced fresh thyme leaves
   1 1/2  pounds        New potatoes -- boiled until
                        -- tender, sliced
                        -- thick
   2      tablespoons   Minced fresh chives
  12      slices        Prosciutto de Parma -- (or other cured ham,
                        -- very thinly sliced
   1      quart         Cleaned dried lettuce -- torn into bite
                        -- sized pieces
   1      piece         Parmesan Reggiano cheese -- for shaving
   2                    Eggs -- hard boiled and
                        -- separated

Alfred Portale's Jumbo Asparagus Salad with Prosciuttode Parma, Parmesan, and Lemon Vinaigrette

1.  For the vinaigrette, mix lemon juice, zest, vinegar, and salt and pepper to taste in a medium bowl.  Whisk in olive oil and set aside.

2.  Bring 1 inch water to boil in a soup kettle.  Put asparagus in steamer basket then carefully place steamer basket in kettle and cover and steam over medium-high heat until asparagus spears bend slightly when picked up and flesh at cut end yields when squeezed, 4 to 5 minutes for asparagus under 1/2 inch in diameter, 5 to 6 minutes for the jumbo size.  Drain and plunge spears immediately into ice water to stop the cooking process.  Drain again, cover, and refrigerate until chilled, as long as overnight.

3.  In a medium bowl, combine the shallots, thyme, asparagus, sliced potatoes, and 1 tablespoon chives.  Add 1/4 cup vinaigrette toss to coat.  Season to taste with salt and pepper.

4.  Arrange asparagus-potato mixture with the prosciutto alongside it on 4 large serving plates.  Dress lettuces with another 1/4 cup vinaigrette, and arrange a portion on each plate.  Use a vegetable peeler to shave Parmesan curls over each salad.  Press eggs through a fine sieve.  Sprinkle each salad with sieved egg and remaining chives-, serve immediately with remaining dressing passed separately.

NOTES : Even though Portale peels, bundles, and cooks his asparagus in boiling water, we still prefer the steaming method, even for the jumbos.  Of course, large or even medium asparagus can be substituted.

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