Asparagus, mushroom and prosciutto salad

By sarah_carroll

Ingredients

• 1/2 c EVOO
• 2 T balsamic vinegar
• 350 g button mushrooms, thinly sliced
• 2 T fined snipped chives, plus extra whole chives to garnish
• 2 T finely chopped flat leaf parsley
• 12 slices prosciutto
• 8 thin baguette slices
• 2 bunches asparagus, trimmed
• 1 frisee lettuce, leave separated
• 1 T salted baby capers, rinsed, drained

Details

Servings 8

Preparation

Step 1

Preheat the oven to 180C. Line 2 trays with baking paper.
Whisk together oil and balsamic then season. Toss mushrroms, chives, parsley and 1/3c dressing. Marinate for 30 minutes, tossing occasionally.

Meanhwile, lay prosciutto and baguette on lined trays, then bake for 6-8 minutes, turning baguette once, until crisp. cool, then break into pieces and set aside.

Blanch asparagus in a pan of boiling salted water for 2-3 minutes until just tender. Drain and refresh.

Divide frisee and asparagus among plates. Top with mushrooms, capers, prosciutto and baguette croutons. Drizzle with remaining dressing.