White Asparagus Salad

Serves 2

• 4 white asparagus

• 3 green asparagus

• 7 cherry tomatoes

• 2 oz crumbled feta cheese

• 4 prosciutto chips

• 1 oz toasted almonds

• 1 oz red wine vinaigrette

• ½ oz balsamic reduction

To make the prosciutto chips, thinly slice the prosciutto and lay the slices evenly on a baking sheet lined with parchment paper. Cover with another piece of parchment paper, and place a baking sheet on top to weigh down the prosciutto. This will keep them from curling during the cooking process. Bake in a 350-degree oven for 15 minutes.

Prepare a large pot of boiling salted water. Peel all of the asparagus, starting at 1 inch from the top and continuing all the way to the bottom.

Once the asparagus is peeled, drop the spears into the boiling water and cook for 1 to 2 minutes, until slightly cooked but still firm. Immediately place cooked asparagus into ice water. This will help stop the cooking process and allow the green asparagus to maintain a bright green color. After the asparagus has been blanched and shocked, cut the spears on a bias into 1-inch pieces.

To finish the salad, place the asparagus and tomatoes in a mixing bowl. Add the vinaigrette, a touch of salt and a pinch of black pepper. Gently toss everything. Then transfer the vegetables to a serving dish. Garnish with the crumbled feta, toasted almonds, the prosciutto chips and a drizzle of balsamic reduction.

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