Asparagus, Proscuito & Parmesan Salad

In spring, my asparagus patch goes bezerk.  Morning and night I pick madly. I then set about popping it in, or alongside everything…quiches, stir fries, plain steamed or barbequed, tempura battered, soup, frittata, wrapped in smoked salmon etc etc.

Here is one of my favourite dishes, served either as an entrée or a salad in its own right. This recipe just so happens to go perfectly with the lemon, garlic, honey, tahini and olive oil flavours of my new dressing “The Goddess”.

This is a simplistic dish, very easy to prepare and the combination of ingredients are a match made in heaven. What’s more…it is extremely healthy.

Serves 4

2 bunches asparagus
6 slices Proscuito (optional)
Matchett’s The Goddess
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 Proscuito until crispy, taking care that it doesn’t get too dark. Allow Proscuito to cool and chop roughly into strips.

Arrange the asparagus spears on individual plates, or on a salad platter.

Just before serving, drizzle the asparagus with Matchett’s “The Goddess” dressing.

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