Asparagus and Serrano Ham Salad with Toasted Almonds

Asparagus and Serrano Ham Salad with Toasted Almonds
Photo by Beatriz Da Costa

Ingredients

  • 3 tablespoons finely chopped blanched almonds
  • ½ cup extra-virgin olive oil
  • 2 pounds thin asparagus
  • 1/8 teaspoon ground cumin
  • 1 medium head escarole
  • ½ pound sliced serrano ham or prosciutto
  • 2 tablespoons coarse dry bread crumbs
  • + 1 more ingredients
    • 3 tablespoons Sherry vinegar

Have ready a large bowl of ice and cold water. Cook asparagus in boiling salted water until crisp-tender, 2 to 3 minutes. Drain spears, then refresh in ice water. Drain asparagus again and pat dry. Heat 1 tablespoon oil in a small skillet over moderate heat until hot but not smoking, then cook al...

View full recipe at Epicurious

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