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Categories:
vinaigrette tsps lemon juice orange juice chives olive oil salt sugar Salad asparagus English peas olive oil clovers mixed butter
Viewed: 34 - Published at: 4 years agoIngredients
- Vinaigrette
- 2 tsps minced or pressed garlic
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 2 tablespoons chopped chives
- 1/3 cup olive oil
- Salt and pepper to taste
- Pinch of sugar to taste
- Salad
- 1 1/2 pounds asparagus
- 1 cup shelled fresh English peas or good quality frozen peas
- 2 tablespoons olive oil
- 6 thin slices prosciutto cut into clovers
- 6 cups mixed butter lettuces
Method
- 1 Whisk together all the vinaigrette ingredients Set aside
- 2. Peel and trim the asparagus stems if needed. Bring large skillet of salted water to boil Add the asparagus and boil for 2-4 mins or until crisp tender Add the peas during the last minute of cooking Do not over cook Transfer to a bowl and run cold water over the asparagus and peas to stop the cooking
- 3. Meanwhile hat the olive oil over med heat Ad the prosciutto and state crisp about 1 minute Remove to paper towels to drain.
- 4. arrange lettuce and arugula on plates Top with Prosciutto asparagus and peas. Drizzle with vinaigrette
