Asparagus and orange salad

New season asparagus tastes delicious and looks quite rustic as it varies in size. This asparagus and orange salad is a tasty meal on its own. The prosciutto can be salty, so be careful not to add extra salt to the salad until it is all combined, while the eggs and avocado add a lovely creamy texture. A warm poached egg is also heavenly served on top.

Ingredients

2 bunches	Asparagus, cooked (Main)
2	Oranges, peeled and sliced (Main)
5 pieces	Prosciutto, cooked until crispy
2	Eggs, boiled, cut in chunks
1	Avocado
¼ cup	Chives, or chervil, chopped
1 handful	Baby spinach

Citrus dressing

½	Lemons, zest and juice
2 Tbsp	Orange juice
1 Tbsp	White vinegar
1 tsp	Dijon mustard
2 tsp	Sugar, or honey

Directions

1. To make the citrus dressing, combine the oil, lemon, orange juice, vinegar, mustard and sugar in a small jar.
2. Place the asparagus, orange, prosciutto, eggs, avocado, chives (or chervil) and spinach in a large bowl. Pour over the dressing and mix carefully. Serve on a platter. Grind over some fresh pepper.

See more of Angela's salad recipes

• Almost raw salad
• Flageolet beans with fennel and flaked salmon