When it's warm outside all we want is a fresh and vibrant salad and this asparagus, burrata and prosciutto salad is a winning combination of flavours. Plus, it makes the perfect dinner party starter too.
We've combined tender, pan-fried asparagus, salty prosciutto and creamy burrata over a bed of rocket and served it with a lemon, honey and fresh garlic dressing.
If you're hosting a more formal dinner party, the ingredients can be easily be divided among the plates to create individual portions.
Serve with a chilled glass of rosé for the ultimate alfresco dinner party.
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Yields:
6
Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
Cal/Serv:
227
Ingredients
24
asparagus spears, woody ends snapped off
2Tbsp.
extra virgin olive oil
Juice of 1 lemon
1Tbsp.
runny honey
1
clove garlic, crushed
150g
(5oz) prosciutto ham, about 12 slices, torn
70g
bag of rocket
200g
(7oz) fresh burrata, torn into 6 equal pieces, or 2 x 125g (2 x 4oz) buffalo mozzarella balls
Directions
Step 1
Bring a frying pan filled with just 1cm (1⁄2in) of water to the boil. Add the asparagus in a single layer and simmer for 2-3min until tender. Remove from the pan with tongs and plunge briefly into a bowl of ice-cold water. Drain.
Step 2
To make the dressing, whisk the olive oil, lemon juice, honey and garlic in a small bowl and season to taste.
Step 3
Arrange the asparagus spears, prosciutto and nearly all the rocket on a serving platter. Dot the torn burrata or mozzarella balls over the top. Scatter over the remaining rocket and drizzle with the dressing just before serving.
GH TIP
The asparagus can be cooked a day in advance and stored in the fridge, but avoid serving it fridge-cold by removing it 30min before eating. Assemble the salad and dress immediately before serving.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
