Jumbo Asparagus Salad with Parma Ham, Parmesan, and Lemon Vinaigrette

Name: Jumbo Asparagus Salad with Parma Ham, Parmesan, and Lemon Vinaigrette
Yield: Serves 4
Ingredients: 1 pound, thin asparagus (about 12 spears), peeled; 3 tablespoons, lemon juice; 2 teaspoons, grated lemon zest; 1 tablespoon, sherry vinegar; , ground white pepper; 3/4 cup, extra-virgin olive oil; 2 , shallots minced; 1 teaspoon, minced fresh thyme leaves; 1 1/2 pounds, medium new potatoes boiled until tender and sliced thick; 2 tablespoons, minced fresh chives; 12 slices, prosciutto di Parma or other cured ham (about 6 ounces); 1 quart, mixed baby lettuces or regular lettuces, rinsed, dried, and torn into bite-size pieces; 1 piece, Parmigiano-Reggiano cheese for shaving; 2 , hard-boiled eggs, whites and yolks separated and pressed through a fine sieve

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Appears in Cook's Illustrated May/June 1993

Three techniques--boiling, steaming, and microwaving--are compared to determine the best and easiest method of preparing perfectly cooked asparagus.

SERVES4

TIME40 minutes

WHY THIS RECIPE WORKS

To determine the best and easiest asparagus recipe for jumbo or medium spears, we tried boiling and microwaving. But in the end, steaming got our vote as the best asparagus recipe. Not only was it faster than boiling, it resulted in a more ...

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