Prosciutto Wrapped Asparagus Salad
Directions
- 1Make a nut-free pesto by blending basil, garlic, parmesan cheese, and olive oil.
- 2In a separate blender, combine roma tomatoes, roasted red peppers, capers, nut-free pesto, parmesan cheese, salt, pepper, olive oil, and balsamic vinegar.
- 3Blend the ingredients until smooth. Set aside.
- 4In another blender, blend roasted red peppers and mayonnaise. Set aside.
- 5Blanch asparagus spears.
- 6Wrap each asparagus spear in prosciutto.
- 7Pan-fry the prosciutto-wrapped asparagus until crispy and top with provolone cheese.
- 8Plate the lettuce, add the tomato vinaigrette, top with the prosciutto-wrapped asparagus, and drizzle with both the pesto and the roasted red pepper sauces.
- 9Garnish with grated parmesan cheese.
Ingredients
- 1 small pot basil leaves
- 2 garlic cloves
- 1 handful parmesan cheese
- 2 tablespoons olive oil
- 10 roma tomatoes
- 1 small jar roasted red peppers
- 1 tablespoon capers
- 2 tablespoons nut-free pesto
- 1 handful parmesan cheese
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons mayonnaise
- 10 asparagus
- 8 prosciutto
- 2 provolone cheese
- 1 handful lettuce
Equipment
blenderknifegraterfrying pan
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