1/2 bundle of asparagus, trimmed
4 slices of prosciutto
4 cups of mixed lettuces
1 cup ground cherries, halved
Juice from 1 lemon, to serve
Extra-virgin olive oil, to serve
Black pepper, to taste
Pine nuts, to serve (optional)
Goat cheese, to serve (optional)
Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a single layer, spread the prosciutto slices and the trimmed asparagus. Trim the asparagus by snapping off the hard ends. The bottom of the asparagus can also be peeled with a vegetable peeler or knife for presentation purposes. Bake for 15 minutes.
Pile a cup of lettuce on a salad plate. Garnish with several of the halved ground cherries. Top with 1/4 of the asparagus and 1 slice of the crispy prosciutto, cut into bite sized pieces. Dress the salad with a light drizzle of lemon juice and olive oil. Crack black pepper over the salad to finish.
Optional: Over medium heat, toast the pine nuts in a non-stick skillet. Dress the salad with a portion of the nuts and a serving of your favorite goat cheese.
Serves 4 small salads
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Also, try my ground cherry and red chili jam alongside a pan-roasted chicken breast or pork fillet.