Asparagus, Orange and Prosciutto di San Daniele Salad

Yield: 6 appetizer portions

Asparagus, Orange and Prosciutto di San Daniele Salad


  • 1 pound asparagus spears, trimmed
  • 2 medium-size navel oranges
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 thin slices Prosciutto di San Daniele (about 3 ounces), halved, lengthwise
  • 1/4 cup pine nuts, toasted


  1. Over medium-high heat, bring a large skillet of salted water to a boil.
  2. Cook the asparagus until just tender, 3 to 5 minutes.
  3. With tongs, remove to a sieve and rinse with cold water to cool; pat dry.
  4. With a sharp knife, remove all the peel and white pith from the oranges; cut between the membranes to free the segments and place them in a bowl.
  5. Into a small bowl, squeeze 1 tablespoon of juice from the orange membrane; add the olive oil, vinegar, salt and pepper.
  6. Whisk to combine.
  7. Divide the asparagus evenly on salad plates and drizzle each with dressing.
  8. Arrange Prosciutto di San Daniele strips and orange sections over and around the asparagus; sprinkle with pine nuts and serve immediately.

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