Asparagus and orange salad

Name: Asparagus and orange salad
Yield: 4
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; ½ Lemons, zest and juice; 2 Tbsp Orange juice; 1 Tbsp White vinegar; 1 tsp Dijon mustard; 2 tsp Sugar, or honey

for 4 people

Angela Casley

Food writer for Viva

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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

To make the citrus dressing, combine the oil, lemon, orange juice, vinegar, mustard and sugar in a small jar.
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.