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

Side Dishes
Potatoes
Pork
Eggs
Vegetables
Salads

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.

SERVES 4

TIME 40 minutes

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