Asparagus Salad Recipe
Prosciutto, Pecorino Toscano, Giant White Bean, Mint, Hazelnut Vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Prepare the Asparagus
Trim the ends of the asparagus and blanch them in boiling water for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
- 2
Prepare the Vinaigrette
In a small bowl, whisk together hazelnut oil, red wine vinegar, salt, and black pepper until well combined.
- 3
Assemble the Salad
In a large bowl, combine the blanched asparagus, giant white beans, and mint leaves. Tear the prosciutto into bite-sized pieces and add to the bowl. Drizzle with the hazelnut vinaigrette and toss gently to combine.
- 4
Serve
Shave the Pecorino Toscano cheese over the top of the salad using a vegetable peeler. Serve immediately and enjoy!
