Ingredients
100g lean prosciutto
visible fat removed and torn into strips
200g fresh asparagus
wooden ends trimmed
2 cups soft lettuce
such as butter lettuce
1 cup baby spinach leaves
1 cup rocket leaves
100g goats cheese
20g anchovies
1 zest of lemon
1 small garlic clove
minced
1 tbsp juice of lemon
40ml extra virgin olive oil
(2 tbsp)
Allergy Advice
Contains Dairy
Contains Fish
Equipment
- 1 small processor
- 1 small non-stick frying pan
- 1 saucepan
Instructions
- To make the dressing, place dressing ingredients (anchovies, lemon zest, minced garlic, lemon juice, olive oil) into a small processor and blitz until well combined.
- Heat a small non-stick frying pan on medium and add torn prosciutto and cook until crispy. Remove prosciutto and set aside.
- Heat saucepan with salted water, add the asparagus and cook for 1-2 minutes. Drain and refresh in iced water and then drain again and place on absorbent paper.
- Arrange the lettuce, spinach and rocket leaves on 4 plates. Toss through asparagus, goats cheese and dressing.
- Top with crispy prosciutto and serve.
Notes
Tip
For the dressing, don't be afraid of the anchovies; they provide a salty, zesty flavor without a fishy taste.
Tip
Refreshing the asparagus in iced water after cooking helps it retain its bright green color and crisp texture.
Variation
You can use any cheese you like, but goats cheese is recommended for its creamy texture and lower fat content.
