Shaved asparagus salad with prosciutto and egg

Salads & Sides & Soups
Written By ANNA Test Kitchen

Ingredients

4 large eggs

Bunch (2 pounds) asparagus, peeled, woody bottoms cut

2 tablespoons pine nuts, toasted

3/4 cup Parmesan cheese, shaved Juice and zest of 1 lemon

1/4 cup extra-virgin olive oil

Coarse salt and freshly ground pepper 100 grams prosciutto, thinly sliced

For eggs, in pot bring water to boil. Gently lower eggs into water. Set timer and cook 6 minutes. Remove from water and run under cold water to stop cooking.

For salad, in large mixing bowl combine asparagus, pine nuts, Parmesan, lemon juice, zest and olive oil. Season with salt and pepper to taste. To serve, arrange salad on plates and top with peeled egg and prosciutto. Cut egg to expose yolk. Serves 4.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

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