John Myers
Asparagus Salad with Prosciutto
The perfect asparagus salad with prosciutto recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus green fresh
- 125 g Mozzarella
- 80 g Prosciutto (Italian raw ham air-dried)
- 1 tablespoon Flaked almonds
- 1 piece Spring onion
- 2 stem Basil
- Olive oil
- Bianco balsamic vinegar
- 1 Teaspoon (level) Mustard hot
- Coarse sea salt
- Black pepper
- Toast the almond flakes in a pan. Peel the green asparagus in the lower third. Heat some olive oil in a pan and add the asparagus, pour about half a cup of water and season with sea salt, cover and simmer for about 5 minutes, turn once. Then put the asparagus in an oblong baking dish.
- Make a vinaigrette from mustard, olive oil and balsamic vinegar with a whisk, stir in 2 tablespoons of the asparagus stock depending on the consistency. Pour about half over the asparagus. Cut the mozzarella into slices, cut the spring onion and basil into thin strips.
- Place the asparagus on the plates, cut up the prosciutto and place on top, drizzle with the mozzarella, the rest of the vinaigrette and some coarse salt. Sprinkle with almonds as well as onions and basil, pepper from the mill (I had forgotten that and made up for it when I was eating, so it is missing in the photo).
- I hadn’t eaten the combination like this before, it tastes delicious, the almonds are that certain something.
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