Shaved Asparagus Salad with Burrata and Prosciutto

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The delicate textures and vibrant flavors in this Shaved Asparagus Salad with Burrata and Prosciutto make it the ultimate springtime appetizer or light meal. Crisp asparagus ribbons add crunch and freshness, while creamy burrata provides a rich, indulgent contrast. Thin slices of prosciutto bring savory depth, elevating the dish to gourmet levels with minimal effort.

Perfectly balanced with lemon zest and fresh herbs, this salad is as beautiful to look at as it is satisfying to eat. Serve it for brunch, an al fresco lunch, or as a starter for a dinner party. It’s quick to assemble and incredibly versatile, offering a fine-dining experience from the comfort of your kitchen. Add shaved Parmesan or microgreens for an extra touch of elegance.

Full Recipe:

Ingredients:

1 bunch of asparagus, woody ends trimmed
1 tablespoon olive oil
1/2 teaspoon lemon zest
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
4 oz. burrata cheese
3–4 slices of prosciutto
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Optional: shaved Parmesan, microgreens for garnish

Directions:

Use a vegetable peeler to shave the asparagus into thin ribbons. Place in a bowl of ice water for 10 minutes to help them curl slightly. Drain and pat dry.
In a small bowl, whisk together olive oil, lemon zest, lemon juice, salt, and pepper.
Toss the shaved asparagus in the dressing until well coated.
On a serving plate, gently layer the dressed asparagus. Tear the burrata into smaller pieces and scatter over the salad.
Tear the prosciutto into bite-sized strips and arrange over the top.
Sprinkle chopped basil and parsley over everything, and add any optional garnishes like shaved Parmesan or microgreens.
Serve immediately with crusty bread or as a refreshing starter.

Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes
Kcal: 220 kcal | Servings: 2 servings

When it comes to fresh, simple, yet luxurious dishes, few can rival the charm of a well-prepared shaved asparagus salad. Enhanced with creamy burrata and savory prosciutto, this seasonal recipe is a celebration of contrast between textures, temperatures, and flavors. Whether you’re preparing it for a spring brunch, a romantic dinner, or a garden party, this salad elevates humble ingredients into a show-stopping dish worthy of praise.

The Beauty of Seasonal Simplicity

One of the most appealing aspects of this dish is its commitment to seasonal ingredients. Asparagus is at its peak in spring, offering a fresh, grassy flavor and a crisp texture that can shine when served raw. Shaving the asparagus into ribbons softens its bite and makes it more palatable, turning it into a vibrant base for the salad.

Burrata, a fresh Italian cheese made from mozzarella and cream, brings a luxurious creaminess that melts delicately into the greens. Paired with prosciutto an aged, paper-thin Italian ham known for its salty and slightly sweet profile the trio forms a sophisticated harmony.

Unlike many heavy salads weighed down by thick dressings or an abundance of add-ins, this salad is light yet rich, clean yet indulgent. It’s a testament to how a few high-quality ingredients, when prepared thoughtfully, can create something extraordinary.

Why This Salad Works So Well

This shaved asparagus salad isn’t just a trendy dish it’s rooted in smart culinary science. Each element plays a role:

Texture contrast: The crisp, slightly curled asparagus ribbons contrast with the velvety smooth burrata and the melt-in-your-mouth prosciutto.
Flavor balance: Bright lemon dressing cuts through the richness of the cheese and meat, providing freshness. Fresh herbs add aromatics and layers of flavor.
Visual appeal: The pale green ribbons, creamy white cheese, and pink prosciutto create a visually stunning plate that’s perfect for entertaining.

The result is a salad that feels gourmet without being pretentious. It’s rustic Italian charm meets fine dining.

Health Benefits of This Dish

This salad isn’t just delicious it’s also nutritionally well-rounded:

Asparagus is rich in fiber, folate, and vitamins A, C, and K. It also contains antioxidants and is known for supporting digestive health and reducing inflammation.
Burrata, while indulgent, is a source of calcium and protein. It does contain saturated fat, so it’s best enjoyed in moderation—but in this dish, the portion is perfectly balanced.
Prosciutto adds protein and flavor without overwhelming the dish. Compared to bacon or other cured meats, prosciutto tends to be lower in fat.

The olive oil-based lemon dressing offers heart-healthy fats and brightens the dish without artificial additives. Overall, this is a salad you can feel good about eating light yet satisfying, and ideal for those looking for a low-carb or gluten-free meal option.

Serving Suggestions

This salad is incredibly versatile. You can serve it as:

An appetizer: Set the tone for a classy Italian-themed dinner with this light starter.
A brunch dish: Pair with mimosas, fresh bread, or poached eggs for a sophisticated mid-morning meal.
A lunch entrée: Add toasted pine nuts or a poached egg for more protein and make it a standalone dish.
A side dish: Perfect alongside grilled meats or seafood for a refreshing counterpoint.

Serve it on a large platter for a shared dish experience, or plate it individually for a more formal presentation. It also travels well for picnics or potlucks when pre-assembled just before serving.

Tips for Perfect Execution

To get the most out of your ingredients:

Choose thin, fresh asparagus. Thicker stalks tend to be tougher and more fibrous. Thin spears are sweeter and easier to shave.
Use a sharp vegetable peeler. This ensures clean, elegant ribbons. After shaving, place the asparagus in ice water to curl slightly for a professional look.
Tear, don’t slice the burrata. This preserves its creamy center and gives a more rustic, handmade look.
Crisp up the prosciutto if you want added crunch. A quick bake or skillet fry gives it a bacon-like texture without overpowering the dish.
Taste your lemon dressing before pouring. Balance is key too much acid can overpower the subtle asparagus and burrata.

Variations to Try

While the classic trio of asparagus, burrata, and prosciutto is hard to beat, this salad also serves as a blank canvas for creativity. Here are some ideas:

Add fruit: Sliced strawberries, peaches, or figs add sweetness and color.
Use other cheeses: Try goat cheese or fresh mozzarella if burrata isn’t available.
Change the protein: Swap prosciutto for pancetta, smoked salmon, or grilled shrimp.
Incorporate nuts: Toasted almonds, walnuts, or pistachios can add crunch and richness.
Go vegan: Omit the meat and cheese, and use avocado or marinated tofu for a plant-based spin.

Origins and Cultural Inspiration

This dish takes inspiration from the Mediterranean diet, particularly the flavors and ingredients of Northern Italy. Burrata originates from the Puglia region, where it was traditionally made to use up leftover mozzarella scraps. Prosciutto is often associated with Parma or San Daniele, regions known for their masterful curing techniques.

By combining these ingredients with fresh asparagus a vegetable beloved in springtime Italian cuisine you create a dish that feels authentically Italian, yet modern and globally appealing.

Common Mistakes to Avoid

Overdressing the asparagus: It’s easy to drench the delicate ribbons. Lightly toss them instead of pouring the dressing all at once.
Using poor-quality burrata: Since it’s the centerpiece, invest in fresh burrata from a reputable source.
Skipping the salt and pepper: These basics help lift the flavors. Don’t forget to season with intention.
Serving too cold or too warm: Room temperature allows the flavors and textures to shine. Chill the asparagus but allow the cheese and prosciutto to warm slightly before serving.

Pairing Ideas

If you want to turn this salad into part of a larger meal or serve it with drinks, here are a few suggestions:

Wine: A crisp Pinot Grigio or a dry rosé complements the freshness of the asparagus and the creaminess of the burrata.
Bread: Serve with a crusty baguette or toasted sourdough to scoop up the creamy cheese.
Soup: A chilled gazpacho or light vegetable soup makes a lovely pairing for a multi-course meal.
Dessert: Follow up with a lemon sorbet or panna cotta to keep things light and citrusy.

Conclusion: A Simple Yet Sophisticated Salad for All Occasions

The shaved asparagus salad with burrata and prosciutto is the epitome of modern elegance in food. With its clean flavors, luxurious textures, and effortless assembly, it’s a dish that bridges the gap between simplicity and sophistication.

Whether you’re preparing a light lunch, a springtime appetizer, or an eye-catching dish for guests, this salad is bound to leave a lasting impression. It’s adaptable to dietary preferences, endlessly customizable, and visually stunning. In short, it’s everything you could ask for in a salad and then some.

Add it to your seasonal rotation, and you’ll discover just how much joy a few thoughtfully selected ingredients can bring to your table.