Asparagus, Proscuitto and Parmesan Salad
Preperation Time: 5 mins
Cooking Time: 10 mins
2 bunches fresh asparagus
6 slices Prosciutto (optional)
Matchett’s The Goddess salad dressing
120g shaved Parmesan cheese
20g baby capers
Lightly steam the asparagus until just tender. Refresh the asparagus in iced water to quickly stop the cooking process and this helps the asparagus retain a bright green colour. Drain and set aside.
Grill the Prosciutto until crisp. Cool and chop into strips.
Arrange asparagus spears on individual plates, or on a platter.
Drizzle the asparagus with Matchett’s The Goddess dressing.
Scatter the Parmesan and baby capers over the asparagus steams, leaving the tips exposed.
Top with the Prosciutto and serve.