03/24/2026
Spring entertaining calls for dishes that are simple, fresh, and ingredient-driven. This Herby Asparagus Salad with Beets and Prosciutto, from NYT Cooking, is vibrant, balanced, and well-suited for a luncheon or light dinner gathering.
Ingredients:
Fresh asparagus, trimmed
Cooked beets, sliced or cut into wedges
Thinly sliced prosciutto
Fresh parsley, chopped
Fresh chives, chopped
Fresh basil leaves, torn
Extra-virgin olive oil
Fresh lemon juice
Salt and freshly ground black pepper
Directions:
Bring a large pot of salted water to a boil. Blanch the asparagus until crisp-tender, then transfer immediately to an ice bath to cool. Drain and pat dry.
Arrange the asparagus and beets on a serving platter. Tuck torn pieces of prosciutto throughout. Scatter the fresh herbs evenly over the top.
Drizzle with olive oil and lemon juice. Season with salt and pepper. Serve at room temperature.
📷: David Malosh for The New York Times. Food Stylist: Rebecca Jurkevich.