Grilled asparagus salad with prosciutto, bocconcini and water cress

Grilled asparagus salad with prosciutto, bocconcini and watercress

There were loads of beautiful bunches of asparagus at market this morning. I bought a bunch from a stallholder I’ve not purchased from before. They were quite fat stalks, so they seemed destined to be split down the middle and chargrilled. The idea for this dish started to form when I was admiring the prosciutto on display at Balzanelli Smallgoods and lovely bunches of watercress. What a great dish it was too! It is perfectly balanced and beautifully fresh. The lemon oil and fresh lemon juice finish it off brilliantly.

Serves 1

1 small bunch fresh asparagus
1 teaspoon olive oil
4 slices prosciutto
1/2 cup watercress leaves
80 grams bocconcini
1 teaspoon lemon juice
1 teaspoon lemon infused olive oil

Break the asparagus, discarding any woody ends. Slice the asparagus stalks lengthways and rub with olive oil. Make your chargrill hot and grill the asparagus till grill marks appear slightly blackened and the asparagus is just tender.

Tear the bocconcini into smaller pieces. Tear the prosciutto into smaller pieces and roll into rosettes. Arrange the bocconcini, prosciutto, asparagus and watercress on a serving plate and drizzle with the lemon juice and lemon infused olive oil. Serve immediately.

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About Susan

Susan is the ACT Convenor of the Women's International League for Peace and Freedom. She is currently undertaking a PhD in International Relations. Susan continues to work on the Annual Civil Society Dialogue on Women, Peace and Security.
This entry was posted in Dinner, Lunch, Spring. Bookmark the permalink.

One Response to Grilled asparagus salad with prosciutto, bocconcini and water cress

  1. Pingback: It sure beats the hell out of a trip to ‘Woolies’ | Susan's Sumptuous Suppers

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