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Asparagus and field mushroom salad
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Savory prosciutto pairs with crisp asparagus and earthy mushrooms in a gourmet salad.
Ingredients:
  • 1 bunch asparagus, ends trimmed
  • 250g (1 punnet) cherry tomatoes, halved
  • 8 field mushrooms, halved
  • 36.40 gm olive oil
  • Salt & freshly ground pepper
  • 3 slices prosciutto
  • 50g baby spinach leaves
  • 100g container aioli dressing
Instructions:
  • Heat a chargrill pan over medium heat. Coat asparagus, tomatoes, and mushrooms with olive oil. Season with salt and pepper.
  • Grill the tomatoes and mushrooms in batches until soft, transfer to a plate, and cover to keep warm. Then, cook the asparagus on the chargrill until tender. Cover and set aside.
  • Grill the prosciutto for 1 minute on each side until nicely charred, then tear into strips.
  • Arrange the spinach and chargrilled vegetables on serving plates. Layer with prosciutto and generously drizzle with the flavorful aioli dressing.

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