Asparagus salad with prosciutto crudo, avocado and cherry tomatoes
Ingredients for ? people
- 1 bunch green asparagus
- 100 g prosciutto crudo (cured ham)
- 1 avocado
- 6-7 cherry tomatoes
- salt and pepper
- extra virgin olive oil
- half lemon juice
Preparation
- Wash the asparagus very thoroughly taking care not to damage the tips and then remove the hard part of the stem and with a potato peeler to strip away the hard filaments.
- Boil the asparagus in salted water for about 5 minutes, drain and leave to cool.
- If you like asparagus spears crisp, plunge them under cold running water and let them cool in a bowl with some ice cubes.
- When they are very cold cut them into pieces diagonally and then season with oil, salt, pepper and lemon juice.
- Stir well to distribute the seasoning and leave aside for at least an hour for the flavours to infuse.
- In a serving dish, arrange the asparagus, the sliced avocado and the cherry tomatoes.
- Season with a little oil and serve with a few slices of bread or some hot croutons.