Shaved Asparagus and Prosciutto Salad with Date Vinaigrette

Reinvent asparagus by shaving the spears into a salad that includes savory prosciutto and sweet date dressing.

Serves 4


  • 3 large Medjool dates, chopped
  • 2 tablespoons sherry vinegar
  • 12 large* asparagus spears *
  • 1 tablespoon orange juice
  • 1 tablespoons olive oil
  • Up to 1 tablespoon water
  • 1.5 ounces prosciutto, pulled into strips
  • Zest of 1/2 an orange


  1. Add vinegar to dates in a bowl and allow to sit for 5 minutes.
  2. While dates are marinating, trim any rough ends of asparagus spears and carefully shave into ribbons using a vegetable peeler or mandolin.
  3. Blend dates with vinegar in a blender, food processor, or with an immersion blender. Blend in orange juice and olive oil and add enough water to create a thick dressing consistency.
  4. Gently toss dressing with asparagus ribbons and prosciutto. Top with orange zest.

*As the asparagus spears are shaved into ribbons, larger spears are preferred.