Bring on summers best!

Asparagus and Nectarine salad

Yield 4-5 portions

Recipe by Chef Nigel
printable version

1 Bunch small asparagus, trimmed & blanched

2 Nectarines, de-stoned and sliced thinly

4-5 slices of prosciutto

**Asiago, parmesan or pecorino cheese shaved

Method

Place a pot of water on the burnet and bring to a boil.

Add the asparagus and blanch for 1 minute.

Remove and place in a bowl of iced water.

Drain.

Lay the prosciutto on a foil lined sheet pan and cook at 350 for 4-6 minutes until crisp.

Keep a close eye on it as it burns very fast. Cool.

Dressing

2 tbsp Olive oil

1 tbsp balsamic vinegar

1 small clove garlic, crushed

Salt and pepper to taste

Method

Mix all ingredients together.

Toss with the asparagus, nectarine, salt and pepper and sit for about 20 minutes before serving.

Arrange on plate attractively, top with broken prosciutto and shaved cheese of choice.