A beautiful and uncomplicated
ASPARAGUS, PEACH AND BASIL SALAD
with cured ham
inspired by Clara
serves 4
ingredients
3 bunches fine asparagus (roughly 8 stems each), snapped at base
2 ripe yellow flesh peaches, sliced
generous handful basil leaves, torn
generous pinch salt
100ml olive oil
200g cured ham (Parma/Serrano)
Bring a large pan of water to the boil. Add the snapped asparagus stems to the water and simmer for 2-3 minutes until they are bright green and still have a bit of crunch. Drain and refresh under cold water.
Place the asparagus in a large bowl and scatter the peach slices and torn basil leaves. Drizzle with olive oil and season with salt. Toss and serve with the ham.
Interesting combination!!!! well done!!!!!
ReplyDeleteThank you Nicoletta.
ReplyDeleteI love salads because they are so versatile. My hubby and I try to come up with new combinations every now and then. This looks amazing, I'll certainly give this a try. Cheers.
ReplyDeleteThank you! It is the most delicious brightened for this time of year so long as the peaches are given time to ripen. I might make it again this week.
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