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
  • 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.
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