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A plate full of a shaved asparagus salad with fresh burrata, herbs, prosciutto, and dressing.

Shaved Asparagus Salad with Burrata and Prosciutto

Sara
This fresh and vibrant shaved asparagus salad features burrata, crispy prosciutto, and a lemony dressing. Perfect for spring brunch, lunch, or light dinner.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 2 servings
Calories 378 kcal

Ingredients
 
 

For the Lemon Dressing:

  • 2 tbsp. Extra Virgin Olive Oil
  • 1 tbsp. Mayonnaise
  • 1 tbsp. Fresh Lemon Juice
  • 1/2 tsp. Dijon Mustard
  • 1/2 tsp. Agave Syrup or Honey
  • Flaky Salt + Cracked Black Pepper

For the Salad:

  • 6 oz. Asparagus Spears
  • 2 cups Shredded Romaine Lettuce
  • 2 slices Prosciutto
  • 1 tsp. Extra Virgin Olive Oil (for crisping the prosciutto)
  • 1/4 cup shaved Parmesan Cheese
  • 3 tbsp. Roasted Sunflower Seeds
  • 1 ball Burrata Cheese (about 4 oz.)
  • 4-5 Fresh Basil Leaves
  • 3-4 Fresh Mint Leaves
  • 1 tbsp. finely chopped Chives
  • Flaky Salt + Cracked Black Pepper

Instructions
 

  • Make the Dressing. In a small bowl, whisk together 2 tbsp. Extra Virgin Olive Oil, 1 tbsp. Mayonnaise, 1 tbsp. Fresh Lemon Juice, 1/2 tsp. Dijon Mustard, and 1/2 tsp. Agave Syrup or Honey. Season with Flaky Salt + Cracked Black Pepper to taste, then set aside.
  • Crisp the Prosciutto. Heat 1 tsp. Extra Virgin Olive Oil in a skillet over medium heat. Cook 2 slices Prosciutto for 2-3 minutes per side until crispy and darker in color. Transfer to paper towel to cool. (If they feel a little flimsy after they’re cooked, don’t worry! They’ll continue to crisp up a little as they cool.)
  • Shave the Asparagus. Trim the woody ends off of each asparagus spear (about an inch), then use a vegetable peeler or Y-peeler to shave asparagus into thin ribbons. 
  • Dress the Asparagus. Toss shaved asparagus with 2 tbsp. of the lemon dressing and a pinch of flaky salt. Let it sit for 5 minutes to soften slightly.
  • Build the Salad. On a platter or shallow bowl, layer 2 cups Shredded Romaine Lettuce, the dressed asparagus, and 1 ball Burrata Cheese (gently tear it in half and nestle each half onto opposite sides of the plate, so each person can snag one). Sprinkle 1/4 cup shaved Parmesan Cheese, and 3 tbsp. Roasted Sunflower Seeds over the salad, then use your hands to crumble the crispy prosciutto over everything. Tear 4-5 Fresh Basil Leaves and 3-4 Fresh Mint Leaves into small pieces and sprinkle over the top, too. Drizzle the remaining dressing over the salad, followed a crack of black pepper, and a final sprinkle of flaky salt.

Notes

Tips on Shaving Asparagus: Lay the asparagus flat against the cutting board, then kind of press the peeler into it as you shave it. There may be some parts that don’t cooperate, and that’s totally okay! You can finely chop any stubborn pieces and toss them in with the shaved asparagus, or just toss them into the composter and move on. ☺️

Nutrition

Serving: 1servingCalories: 378kcalCarbohydrates: 11gProtein: 8gFat: 35gSaturated Fat: 6gPolyunsaturated Fat: 13gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 9mgSodium: 283mgPotassium: 453mgFiber: 6gSugar: 3gVitamin A: 4931IUVitamin C: 12mgCalcium: 71mgIron: 4mg
Keyword shaved asparagus salad, spring salad with asparagus
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