Asparagus salad with wild boar proscuitto

John Burton Race celebrates the British asparagus season with a quickly prepared warm lunchtime salad
By John Burton Race
Asparagus salad with wild boar proscuitto
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

For the tarragon vinaigrette

  • 1/4 lemons, juice only
  • 4 tbsp white wine vinegar
  • 1 small pinches caster sugar
  • 250 ml olive oil
  • 1 clove garlic, peeled and halved
  • 2 sprigs tarragon

For the salad

  • drizzle olive oil
  • 30-40 asparagus
  • 8 slices wild boar proscuitto
  • parmesan shavings

Method

1. For the tarragon vinaigrette: mix the lemon juice, vinegar and sugar with some salt and pepper in a bowl. Gradually whisk in the olive oil. Using a small funnel, pour the dressing into a jar or bottle and drop in the garlic and tarragon sprigs. Set aside for the flavours to infuse.

2. For the salad: Heat a griddle pan and when hot, drizzle it with a little oil. Lay the asparagus spears on the griddle (as many as will fit comfortably, you will probably have to do it in batches) and cook gently for 2 2 1/2 minutes. Do not let the spears get too dark they should still be green so that their flavour comes through.

3. Transfer the asparagus to a large plate or platter, season with salt and pepper. Give the dressing a good shake and pour a little over the asparagus. Cover the plate with cling film and allow the asparagus to finish cooking in the steam for a few minutes.

4. Divide the asparagus between four serving plates. Arrange 2 slices of the proscuitto on the side of each plate and scatter with parmesan shavings. Season with salt and pepper then drizzle a little more dressing over the salad and serve. The remaining dressing will keep in the fridge for several days.

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