ASPARAGUS AND ORANGE SALAD
Serves 4
• 2 bunches asparagus cooked
• 2 oranges, peeled and sliced
• 5 pieces prosciutto, cooked until crispy
• 2 boiled eggs, cut in chunks
• 1 avocado, peeled and sliced
• ¼ cup chopped chives or chervil
• Handful baby spinach leaves
• Freshly ground pepper
• Citrus Dressing
• 1 Tbsp oil
• Zest and juice of ½ lemon
• 2 Tbsp orange juice
• 1 Tbsp white vinegar
• 1 tsp dijon mustard
• 2 tsp sugar or honey
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.
