Possum’s Recipe Book

Asparagus Mozzarella & Prosciutto Salad

Variation on Asparagus Mozzarella & Prosciutto Salad (see Cook’s Note)
Photography by J C Hugo Richardson

Serves 2

12 asparagus spears
2tbsp olive oil
1 lemon – juice
1tbsp runny honey
1 garlic clove – finely sliced
100g prosciutto torn
70g rocket
100g mozzarella – torn in pieces
Sea salt 
Black pepper
 
Method

For the Dressing
Whisk together the olive oil, lemon juice, honey, garlic
and season to taste.
Set aside.
 
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