When it's warm outside all we want is a fresh and vibrant salad and this asparagus, burrata and prosciutto salad is a winning combination of flavours. Plus, it makes the perfect dinner party starter too.
We've combined tender, pan-fried asparagus, salty prosciutto and creamy burrata over a bed of rocket and served it with a lemon, honey and fresh garlic dressing.
If you're hosting a more formal dinner party, the ingredients can be easily be divided among the plates to create individual portions.
Serve with a chilled glass of rosé for the ultimate alfresco dinner party.
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Yields:
6
Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Cal/Serv:
227
Ingredients
24 asparagus spears, woody ends snapped off
2 Tbsp. extra virgin olive oil
Juice of 1 lemon
1 Tbsp. runny honey
1 clove garlic, crushed
150 g (5oz) prosciutto ham, about 12 slices, torn
70 g bag of rocket
200 g (7oz) fresh burrata, torn into 6 equal pieces, or 2 x 125g (2 x 4oz) buffalo mozzarella balls
Directions
Step 1
Bring a frying pan filled with just 1cm (1⁄2in) of water to the boil. Add the asparagus in a single layer and simmer for 2-3min until tender. Remove from the pan with tongs and plunge briefly into a bowl of ice-cold water. Drain.
Step 2
To make the dressing, whisk the olive oil, lemon juice, honey and garlic in a small bowl and season to taste.
Step 3
Arrange the asparagus spears, prosciutto and nearly all the rocket on a serving platter. Dot the torn burrata or mozzarella balls over the top. Scatter over the remaining rocket and drizzle with the dressing just before serving.
GH TIP
The asparagus can be cooked a day in advance and stored in the fridge, but avoid serving it fridge-cold by removing it 30min before eating. Assemble the salad and dress immediately before serving.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
