Shaved Asparagus & Prosciutto Salad

1. 1

   Cut the tips away from the asparagus stalks then cook the tips in boiling water for 2 mins before plunging into iced water.

2. 2

   Cook the stalks for 30 seconds then plunge into the iced water too.

3. 3

   Mix the olive oil, lemon juice and lemon thyme together in a bowl and season with pepper.

4. 4

   Using a swivel blade vegetable peeler, strip ribbons off the stalks, dropping them into the bowl of dressing as you go.

5. 5

   To serve, place a pile of asparagus ribbons in the centre of each plate.

6. 6

   Drape the prosciutto around the side, scatter over the asparagus tips and parmesan then drizzle with some more of the dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.