Judging by the number of folks charged with driving under influence I am guessing the penalty is rather light. Of...

A springtime salad showstopper


Asparagus Prosciutto Salad


Wednesday, April 10, 2019

Have you been tasked with bringing a springtime platter of food to feed a crowd for brunch later this month? I make a version of this sunny salad for Easter brunch every year. It's a lovely way to show off the season's new asparagus, while ticking the boxes for fresh, gluten-free and crowd-pleasing, with a visual wow-factor worthy of a buffet spread.

The garnishes make all of the difference in this salad. Oven-crisped prosciutto yields satisfyingly crunchy, salty shards to the al dente asparagus, and a topping of egg mimosa not only symbolizes spring, it's pretty darn colorful.

Wait, Mimosa, you ask? No, I am not talking about the sparkly champagne brunch cocktail (although that would make a mighty fine accompaniment to this salad). Mimosa is a French culinary term that refers to finely grated or sieved hard-cooked eggs, which are dusted over salads and vegetables or used as the key ingredient in deviled eggs.

You might understand why the eloquent-minded French would select the term "mimosa" for such a preparation. Not only is it wonderfully poetic and mellifluous to say, it's also apt in description: The crumbled canary yellow yolk of the egg resembles the brilliant mimosa flower, which blooms early in the spring.

The whole salad is napped together with a bright and lemony vinaigrette and finished with delicate spring herbs, such as tarragon and chervil. If you are looking for a springtime salad statement, this is your salad.

** ** **

Roasted Asparagus Salad With Crispy Prosciutto and Egg Mimosa

Active Time: 30 minutes

Total Time: 30 minutes

Yield: Serves 4 to 6

1 pound asparagus (medium thickness), ends trimmed

1 tablespoon plus 1/3 cup extra-virgin olive oil


Freshly ground black pepper

4 ounces prosciutto

2 tablespoons fresh lemon juice

1 tablespoon champagne vinegar

1 teaspoon Dijon mustard

4 ounces mixed spring greens (such as arugula, mizuna, spinach)

2 hard-cooked eggs

1/4 cup fresh tarragon or chervil, chopped

Heat the oven to 375 degrees. Spread the asparagus on a rimmed baking sheet. Drizzle with 1 tablespoon olive oil, lightly season with salt and pepper, and turn to coat. Transfer to the oven and roast until the asparagus are bright green and crisp-tender, 8 to 10 minutes depending on the thickness of the stalks. Remove and transfer the asparagus to a plate to cool. Do not turn off the oven.

While the asparagus cool, arrange the prosciutto in one layer on a baking sheet lined with parchment paper. Transfer to the oven and bake until the prosciutto is shriveled and firm to the touch, 12 to 14 minutes. Remove and cool to room temperature (the prosciutto will continue to harden as it cools). Break the slices into shards.

Whisk the 1/3 cup oil, the lemon juice, champagne vinegar, mustard, and 1/4 teaspoon salt in a small bowl.

Spread the greens on a serving platter or in a wide, shallow serving bowl. Arrange the asparagus in the center of the greens. Drizzle the dressing around the asparagus. Grate the eggs over the asparagus, and then sprinkle the prosciutto shards and the tarragon over the entire salad. Garnish with freshly ground black pepper. Serve at room temperature.

Lynda Balslev is an award-winning cookbook author, recipe developer, tester and editor. Taste Food is distributed by Andrews McMeel Syndication.


Humans of Greenville


Local photographer Joe Pellegrino explores Greenville to create a photographic census of its people.


April 19, 2019

Cap­sules of movies play­ing lo­cally. New re­leases are in­di­cated with an as­ter­isk.

AFTER — After follows Tessa - armed with grand ambitions for her future, her guarded world opens up when she meets the dark and mysterious Hardin Scott, a magnetic,…


April 19, 2019

Best of Enemies is the recent release based on the true story of an unlikely relationship between Ann Atwater, an outspoken civil rights activist, and C.P. Ellis, a local Ku Klux Klan leader.

Set in Durham, N.C., during the racially charged summer of 1971, Atwater and Ellis come together to co-…


April 17, 2019


DEAR HARRIETTE: I am nervous about the idea of going to therapy. I was invited to go in order to build a stronger relationship with a family member, but I cannot imagine how talking to a stranger will help.

Whenever my relative and I are around each other for more than a couple of hours, we…

Harriette Cole

April 17, 2019


If "Unplanned" was an ordinary movie, its creators would be busy right now studying second-week box office numbers while starting negotiations with the digital giants that stream products to the masses.

But this has never been an ordinary movie, which is why it's an important test case for…

Terry Mattingly

April 17, 2019

Not those kind of mushrooms, silly. You want these mushrooms — namely, dried porcini mushrooms — in your kitchen. They keep indefinitely in your pantry and can easily be reconstituted for use with pasta, risotto, soups and sauces. Or you can simply blitz the heck out of them and turn…

Porcini Lamb Chops

April 17, 2019

As a parent, instilling healthy eating habits in your children at an early age can aid in proper growth and development. Eating well goes a long way toward maintaining a healthy weight, increasing energy levels and improving moods while also reducing risk of obesity and other chronic issues such as…


April 17, 2019

As the Hot Dish writer, I’m lucky to have the opportunity to share my culinary adventures with you on a weekly basis. I get to eat amazing food, meet wonderful business owners, customers, and not only educate you on how food taste, but bring you into the culture that surrounds the food.…


April 17, 2019

Dear Readers:

First a shout out to those who joined my Cooking Matters grocery store tour sponsored by Pitt Partner’s Nutrition and Physical Activity Action Team. I had a grand time sharing tips on how to eat healthy on a budget as we roamed the aisles of a local Food Lion store.

I was ably…

Kolasa, Kathy

April 14, 2019

The North Carolina Literary Review editorial staff has awarded the first John Ehle Prize to Patrick E. Horn for his essay on 19th-century writers George Moses Horton and Caroline Lee Hentz. The essay will be published in the NCLR 2019 issue.

Award-winning novelist Terry Roberts explained his…


April 14, 2019

This story is part of an occasional series of features provided by the Greenville Historic Preservation Commission that will focus on city’s history and historic structures.

Going back in time to 1929, Greenville was in real need of a library.

The Greenville Graded School, also called the…

Sheppard 1940's.jpg
173 stories in Look. Viewing 1 through 10.
«First Page   «Previous Page        
Page 1 of 18
        Next Page»   Last Page»