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From: Nancy,.SanFran

Alfred Portale's Jumbo Asparagus Salad
Source: Cook's Illustrated 5/6/93
Serving Size : 4

3 tablespoons Juice and 2 teaspoons zest from
1 medium Lemon
1 tablespoon Sherry wine vinegar
Salt/ground white pepper
3/4 cup Extra virgin olive oil
2 Shallots -- minced
1 teaspoon Thyme -- minced
1 pound Small new potatoes -- boiled, slice thick
2 tablespoons Fresh chives -- minced
12 Very thin slices prosciutto de parma or
other cured ham -- About 6 oz
1 quart Mixed baby or regular Lettuces -- bite size pieces, rinsed, dried
1 piece reggiano parmesan cheese -- for shaving
2 Eggs -- hard-boiled, whites and yolks separated, pressed through a fine sieve

1. Mix lemon juice, zest, vinegar, and salt and pepper to taste in a medium bowl. Whisk in olive oil and set aside.

2. In a medium bowl, combine the shallots, thyme, asparagus, sliced potatoes, and 1 tablespoon chives. Add 1/4 cup vinaigrette; toss to coat. Season to taste with salt and pepper.

3. Arrange asparagus-potato mixture with the prosciutto alongside it on 4 large serving plates. Dress lettuces with another 1/4 cup vinaigrette, and arrange a portion on each plate. Use a vegetable peeler to shave parmesan curls over each salad. Sprinkle each with sieved egg and remaining chives; serve immediately with remaining dressing passed separately.