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Salad of Grilled Asparagus with Taleggio Cheese and Serrano Ham


  • 1/4 cup balsamic vinegar
  • 1 large shallot, finely chopped
  • 1 tsp. sugar
  • 1 cup extra-virgin olive oil
  • 1-1/2 lb. trimmed asparagus spears
  • 6 slices (each 1/4-inch thick) Taleggio OR Fontina cheese
  • 5 oz. mixed baby greens
  • 6 thin slices Serrano ham OR prosciutto, cut in half
  • 3 Tbsp. toasted pine nuts


  • 1. Preheat grill to medium heat; preheat standard oven to 425°F.
  • 2. Whisk vinegar, shallot and sugar until sugar dissolves. Gradually whisk in oil.
  • 3. Drizzle asparagus with 2 Tbsp. of the oil mixture. Grill 4 to 6 minutes or until crisp-tender, turning occasionally. Remove to half sheet pan. Drizzle with an additional 1/3 cup oil mixture. Top with cheese. Bake 3 to 5 minutes or until cheese is melted.
  • 4. Meanwhile, place greens in large bowl. Toss with 1/4 cup of the oil mixture.
  • 5. Evenly divide asparagus among 6 plates. Arrange greens alongside of asparagus. Place ham over greens. Sprinkle pine nuts over salads. Serve with remaining dressing.
  • Nutritional information per serving: Calories 653; Total Fat 59g; Saturated Fat 17g;
  • Trans. Fat 0g; Cholesterol 76mg; Sodium 830mg; Total Carbohydrate 11g; Dietary Fiber 3g;
  • Total Sugars 6g; Protein 22g