Save to your scrapbook
Asparagus, pea & bean salad with prosciutto
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g asparagus tips
90g pack fresh peas
½ tbsp Dijon mustard
½ tbsp white wine vinegar
½ clove garlic, crushed
½ tsp sugar
1½ tbsp rapeseed oil
400g can essential Waitrose Cannellini Beans,
drained and rinsed
25g pack mint, leaves torn
80g pack Waitrose Italian
20g pecorino cheese
1. Bring a large pan of water to the boil and cook the asparagus tips for 2 minutes until tender. Add the peas for the last minute of cooking, drain and refresh under cold running water.
2. In a large bowl, whisk the mustard with the vinegar, garlic, sugar and oil until thick and emulsified. Season well.
3. Add the cannellini beans to the dressing, then the asparagus and peas, and toss gently to combine. Add the mint and toss again.
4. Lay the prosciutto out on 2 plates, top with the salad and shave over the pecorino. Drizzle with any remaining dressing.
Typical values per serving:
This recipe was first published in May 2015.