Recipe Level: Rush Recipes

Take time to balance both wellness and simple indulgences with this fresh vegetable and Prosciutto di Parma crudite platter.

  • 8 asparagus, blanched and trimmed
  • 5 baby carrots, halved lengthwise
  • 4 radishes with tops, halved lengthwise
  • 2 soft boiled eggs, halved
  • 1 head little gem lettuce, quartered
  • 6-8 slices Prosciutto di Parma
  • 1 tablespoon lemon juice
  • 2 teaspoons white miso
  • ½ cup full fat Greek yogurt
  • 2 tablespoons chopped herbs, such as dill, tarragon or parsley
  • ¼ teaspoon salt
  • Fresh black pepper


Trim the asparagus. To blanch, bring a pot of water to a boil, and place asparagus in the pot for approximately 2-3 minutes. While the asparagus is cooking, fill a large bowl with ice water. After 3 minutes, plunge the asparagus in the ice bath and let cool.
To soft boil the eggs, bring a pot of water to a boil. Gently place room temperature eggs in the water, and simmer for 3-4 minutes. Remove the eggs with a slotted spoon and cool under running water.
Serve asparagus and eggs alongside baby carrots, radishes and little gem lettuce. Drape slices of Prosciutto di Parma over some of the vegetables and between others.


In a small bowl, whisk together miso, lemon juice and 1 teaspoon of water until smooth. Add yogurt, herbs and salt. Season generously with cracked pepper; mix together.


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