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Gluten-Free Shaved Asparagus Salad

Prep 30 min
Total 30 min
Servings 6

Whether steamed, grilled or blanched, fresh asparagus packs a flavorful punch as a side dish. But it doesn’t always have to be cooked. Try it out in all its raw beauty in this delicious shaved salad. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

1/4

cup lemon juice

tablespoon Dijon mustard

teaspoons olive oil

1/4

teaspoon salt

3/4

teaspoon pepper

cloves garlic, finely chopped

lb thick-stemmed asparagus spears, bottom 2 inches removed, shaved into thin strips (4 cups)

small leek, white part only, cut into two 2-inch lengths, then cut into very thin matchstick pieces

slices gluten-free prosciutto (from 3-oz package), cut into very thin strips

oz Parmesan cheese, shaved into thin strips

Steps

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1

In large bowl, beat lemon juice, mustard, oil, salt, pepper and garlic with whisk.
2

Add asparagus and leek; toss to coat. Divide mixture among 6 serving plates; top with the prosciutto and cheese strips.

Expert Tips

Choosing thicker asparagus stalks for this recipe makes them easier to peel and will give you prettier strips.
Leeks can store a lot of sand within their layers, making them difficult to clean before cutting. Instead, cut them as called for in your recipe, then give them a bath in a bowl of cold water. Agitate them a couple of times, then lift them out, leaving the sand behind.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.