Grilled as­para­gus salad

North West Telegraph - - North West Lifestyle -

Prepa­ra­tion: 10 min­utes Cook­ing: 20 min­utes Serves: 4 as light meal In­gre­di­ents 10 truss toma­toes 8 slices pro­sciutto 2 tbsp olive oil Cracked black pep­per 2 bunches fresh as­para­gus spears, trimmed 60g baby rocket

1⁄3 cup parme­san cheese shav­ings Dress­ing 2 tbsp ex­tra vir­gin olive oil 2 tbsp fresh lime juice 2 tsp brown sugar

1⁄4 cup basil leaves, shred­ded Method Pre­heat the oven to 180C. Halve the toma­toes. Place cut side up, on a lined bak­ing tray with the pro­sciutto, driz­zle with 1 ta­ble­spoon olive oil and sea­son with pep­per. Bake for 15 min­utes or un­til the toma­toes are ten­der and pro­sciutto is crisp. Let cool. Mean­while, heat a ribbed grill pan or bar­be­cue over a high heat. Lightly brush the as­para­gus with 1 tbsp olive oil and grill for 1 minute each side. Re­move from the heat and set aside. To make the dress­ing, shake all in­gre­di­ents to­gether in a screw-top jar un­til the sugar dis­solves. Ar­range the rocket and as­para­gus on serv­ing plates, top with toma­toes, pro­sciutto and parme­san. Driz­zle with dress­ing and serve as a light meal or to ac­com­pany grilled meat. Tip: To save time, use 150g semi-roasted toma­toes pur­chased from the deli in­stead of pre­par­ing your own.

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