Asparagus Mozzarella & Prosciutto Salad
12 asparagus spears
2tbsp olive oil
1 lemon – juice
1tbsp runny honey
1 garlic clove – finely sliced
100g prosciutto torn
100g mozzarella – torn in pieces
For the Dressing
Whisk together the olive oil, lemon juice, honey, garlic
and season to taste.
In a fry pan to fit, put the asparagus and cover them with water.
Bring to the boil and cook until just soft.
Drain and serve immediately with prosciutto and rocket on plates.
Dot over mozzarella and drizzle with some of the dressing.
Put the rest of the dressing in jug on the side.
Cook's note: for a variation; swap the mozzarella cheese for
2 boiled eggs, cut in half, each.
for a variation; swap the rocket with baby spinach leaves
for a variation; swap the prosciutto for a Spanish tapas
selection of cold meats