Prosciutto and Asparagus Salad
Enjoy with a well-seasoned dressing full of chopped onions.
10min
127kcal
354mg
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Mix together the dressing ingredients listed under (A).
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Cut off 3 cm (1.2 in.) of hard bottom stalk from each asparagus spear, use a peeler to remove 1/3 of the peel from each, and cut each spear into half-lengths.
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Add a suitable amount of salt (not included in recipe ingredients) to boiling water, boil the ingredients from (2) for 30 seconds and then place these into ice cold water, remove excess moisture and halve each lengthwise.
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Place (3) on a plate, top with the ham torn into strips and pour on (1).
Cooking Basics
Green asparagus - peeling off the outer skin
The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.
Featured Contents
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