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Ingredients

• 3 Tbsp. Fresh lemon juice
• 2 tsp Lemon zest
• 1 Tbsp. Sherry vinegar
•     Salt and white pepper
• 3/4 c. Extra virgin extra virgin olive oil
• 1 lb Asparagus, jumbo (about 12)
• 2 x Shallots, chopped
• 1 tsp Chopped fresh thyme leaves
• 1 1/2 lb New potatoes, boiled till tender, sliced thick
• 2 Tbsp. Chopped fresh chives
• 12 slc Prosciutto de Parma (or possibly other cured ham, very thinly sliced
• 1 quart Cleaned dry lettuce, torn into bite sized pcs
• 1 piece Parmesan Reggiano cheese, for shaving
• 2 x Large eggs, hard boiled and separated

Description

Alfred Portale's Jumbo Asparagus Salad With Prosciuttode Parma, Parmesan, And Lemon Vinaigrette 1. For The Vinaigrette, Mix Lemon Juice, Zest, Vinegar, And Salt And Pepper To Taste…

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