Grilled Summer Asparagus Salad with Parmesan, Cherry Tomatoes and Prosciutto
Ingredients
Serves 2 portions
For the Dressing
- 1 ½ Tbsp white miso
- 2 Tbsp rice vinegar
- 1 ½ Tbsp honey
- 1 Tbsp ginger, grated
- ½ tsp garlic, grated
- 1 Tbsp roasted sesame oil
- 1½ tsp lime juice, freshly squeezed
- 1 tsp black sesame seeds
- Freshly ground black pepper to taste
For the Asparagus
- 150g asparagus spears, trimmed
- 1-2 Tbsp extra virgin olive oil, just enough to coat asparagus
- Sea salt, to taste
For the Salad
- 30g mache (lamb’s lettuce)
- 20g pea shoots
- 1 handful of parsley leaves or mixed herbs
- 100g mixed cherry red and golden tomatoes, halved
- ½ conference pears, peeled and sliced thinly into ½ cm pieces
- 2 Tbsp almond flakes, toasted
- 2 Tbsp edamame beans, blanched and skin removed
- 40g aged parmesan, finely grated
- 2 rashers of prosciutto ham
- 1 Tbsp pomegranate seeds
- Freshly ground black pepper, to taste
Method
- First make the dressing: In a small bowl, whisk together the miso, vinegar, honey, ginger, garlic, sesame oil, lime juice, and sesame seeds. Season with black pepper to taste and set aside.
- Place a griddle pan over medium high heat. In the meantime, toss the asparagus with olive oil to coat and sprinkle with sea salt generously on a tray or plate. Place the asparagus on the hot griddle pan in a single layer. Cook 2-3 minutes, turning the spears as necessary. Cook until slightly charred and tender.
- Place the salad leaves, pea shoots, and parsley (or any mixed herbs) in a large bowl. drizzle some of the dressing over and toss lightly to coat.
- Divide the salad between two places and top with tomatoes, pears, almond flakes, edamame beans, asparagus, and prosciutto ham. Scatter over parmesan and pomegranate seeds. Drizzle more dressing on top, if you like, and serve immediately.
MUNG BEAN PANCAKE
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