Shaved Asparagus Salad With Comté, Toasted Almonds and Fried Prosciutto

This quietly sophisticated asparagus salad came to cookbook author Colu Henry in a dream. Crisp ribbons of fresh asparagus are shaved and tossed with fried, salty prosciutto, shaved hard cheese and a handful of fresh herbs for an elegant, no-fuss dish. Best served in spring to celebrate the arrival of sweet, local asparagus. Choose firm, wider stalks to make shaving the spears easy. Toasted Marcona almonds add a delicate crunch. These Spanish almonds are softer and more buttery than regular almonds. But either will do.

Colu Henry calls for Comté cheese, which is increasingly available in grocery stores. If you can’t find it, feel free to substitute with Gruyère; they both offer great nuttiness. To make this vegetarian, simply leave out the prosciutto, it’s still delicious.

Shaved Asparagus Salad with Comté, Toasted Almonds & Fried Prosciutto

Colu Henry

Asparagus is shaved and combined with cheese, toasted almonds and crispy fried prosciutto and then tossed with a bright olive oil and lemon dressing for an elegant salad. Best served in spring when local asparagus is prolific and at the peak of tenderness.

Print Recipe Pin Recipe

Ingredients

• 1 bunch asparagus (about 340 g) woody ends snapped off
• 3 tbsp extra-virgin olive oil divided
• 4 thin slices prosciutto
• ½ cup Marcona almonds or regular almonds
• kosher salt and freshly ground black pepper
• ¾ cup shaved cheese, such as Comté, Gruyère or Parmesan
• ½ cup roughly chopped soft fresh herbs, such as mint, tarragon, parsley or a combination
• 2 tbsp fresh lemon juice
• flaky salt for serving

Instructions

 

• Using Y-peeler or vegetable peeler, shave asparagus into long, thin strips, transfer to large bowl and set aside.
• In 12-inch (30 cm) skillet, heat 1 tbsp of the oil over medium heat until it shimmers. Add prosciutto and cook until golden and crispy, 2 to 3 minutes. Remove from skillet and place on paper towel-lined plate.
• Add almonds to pan, toss to coat in the prosciutto oil and cook, stirring frequently, until toasty and golden, about 3 minutes. Transfer to cutting board, and when cool enough to touch, roughly chop nuts. Using your hands, tear prosciutto into bite-size pieces.
• Season asparagus with salt and pepper. Add half the cheese, half the nuts, half the prosciutto and half the herbs and toss with the remaining 2 tbsp olive oil and the lemon juice. Taste and adjust with more salt if needed. Top with remaining cheese, nuts, herbs and prosciutto.

Keyword asparagus, asparagus recipes, asparagus salad, shaved asparagus salad

More delicious ways to celebrate asparagus season

Asparagus and Burrata Salad

Chef Jason Oszoli of Ontario's Friday Harbour Resort shares his recipe for a stunning spring salad made with seasonal local ingredients.

Get the recipe

Green Goddess Pasta Salad

The secret to the best Green Goddess dressing is fresh herbs, buttermilk and mayo. Add to asparagus, crisp-cooked green beans and pasta and you have the ultimate pasta salad.

Get the recipe

Asparagus, Leek & Prosciutto Phyllo Tart

Crispy, golden phyllo provides a delicate base for creamy goat cheese, sautéed leeks and tender asparagus in this easy, yet elegant, tart. Feta and prosciutto add bold flavour and richness. Whether served warm or at room temperature, it’s the kind of light, tasty dish that makes any gathering feel special.

Get the recipe

Recipes from Better at Home: Recipes for Big Nights In by Colu Henry. Adapted for ELLE Gourmet. Photography by Silver und Seck. © 2026 by Abrams Books. Excerpted with permission. All rights reserved.