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Asparagus Salad with Orange, Prosciutto, and Pistachios

Scott Phillips

Servings: 4 as a first course

This makes a pretty first course. Microwaving the asparagus is fast and produces plump, moist results. Be sure to use a loaf pan so the spears stay submerged in water as they cook.


  • 1 lb. asparagus, trimmed of tough, woody stems
  • 5 Tbs. extra-virgin olive oil
  • Kosher salt
  • 2 medium oranges
  • 8 thin slices prosciutto
  • 1/2 cup coarsely chopped roasted shelled pistachios
  • Freshly ground black pepper
  • 1 oz. Parmigiano-Reggiano, shaved into large shards with a vegetable peeler

Nutritional Information

  • Calories (kcal) : 230
  • Fat Calories (kcal): 130
  • Fat (g): 14
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 30
  • Sodium (mg): 800
  • Carbohydrates (g): 15
  • Fiber (g): 4
  • Protein (g): 14


  • Put the asparagus in a glass loaf pan with 1/2 cup water, 1 Tbs. of the olive oil, and 1/2 tsp. salt. Toss and then cover tightly with plastic wrap. Microwave on high until the asparagus is crisp-tender, about 5 minutes.
  • Meanwhile, with a knife, segment the oranges over a bowl, squeezing the empty membranes to get all the juice; reserve the juice.
  • Divide the asparagus among 4 salad plates. Very coarsely tear the prosciutto and arrange over the asparagus. Divide the orange segments among the plates. Top each serving with 2 Tbs. pistachios, 1 Tbs. olive oil, 1 Tbs. of the reserved orange juice, and a few grinds of pepper. Garnish with the shaved Parmigiano-Reggiano and serve.


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