Friday, June 22, 2012

ASPARAGUS, PEACH AND BASIL SALAD


A beautiful and uncomplicated
ASPARAGUS, PEACH AND BASIL SALAD
with cured ham
inspired by Clara


serves 4

ingredients

3 bunches fine asparagus (roughly 8 stems each), snapped at base
2 ripe yellow flesh peaches, sliced
generous handful basil leaves, torn
generous pinch salt
100ml olive oil
200g cured ham (Parma/Serrano)

Bring a large pan of water to the boil. Add the snapped asparagus stems to the water and simmer for 2-3 minutes until they are bright green and still have a bit of crunch. Drain and refresh under cold water. 

Place the asparagus in a large bowl and scatter the peach slices and torn basil leaves. Drizzle with olive oil and season with salt. Toss and serve with the ham. 

5 comments:

  1. Interesting combination!!!! well done!!!!!

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  2. I love salads because they are so versatile. My hubby and I try to come up with new combinations every now and then. This looks amazing, I'll certainly give this a try. Cheers.

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  3. Thank you! It is the most delicious brightened for this time of year so long as the peaches are given time to ripen. I might make it again this week.

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