• Ingredients: 26
  • Serves: 6

Salad of grilled asparagus with taleggio cheese and serrano ham with asparagus, trimmed, 1/4-inch-thick slices taleggio cheese or fontina cheese, 5-ounce bag mixed baby greens, thin slices serrano ham or prosciutto, pine nuts, toasted.


  • 1 1/2 lb. asparagus, trimmed
  • 6 1/4-inch-thick slices Taleggio cheese or Fontina cheese
  • 1 5-ounce bag mixed baby greens
  • 6 thin slices serrano ham or prosciutto
  • 3 tbsps. pine nuts, toasted

For dressing

For salad

  • 1/2 cup flaked sweetened coconut
  • 1 cup lightly salted roasted cashews

For horseradish crème fraîche

  • Purchased basil oil

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Prepare barbecue (medium heat) and preheat oven to 425°F. Whisk vinegar, shallot and sugar in small bowl until sugar dissolves.

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  2. Step 2 Arrange asparagus on rimmed baking sheet. Drizzle with 2 tablespoons dressing. Sprinkle asparagus with salt and pepper.

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  3. Step 3 Grill asparagus until crisp-tender, turning occasionally, about 6 minutes. Return asparagus to same sheet.

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  4. Step 4 Drizzle with additional 1/3 cup dressing; top with cheese. Bake until cheese melts, about 5 minutes.

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  5. Step 5 Place greens in large bowl. Add 1/4 cup dressing and toss to coat. Using spatula, divide asparagus among 6 plates.

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  6. Step 6 Arrange greens alongside. Drape ham over greens. Sprinkle pine nuts over salads. Serve with remaining dressing.

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Nutrition information

Calories 674 Carbohydrates 11 g (4%)
Fat 56 g (85%) Protein 34 g (69%)
Saturated Fat 14 g (68%) Sodium 2,481 mg (103%)
Polyunsaturated Fat 6 g Fiber 3 g (13%)
Monounsaturated Fat 33 g Cholesterol 89 mg (30%)