Grilled asparagus salad
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.