Raspberry, prosciutto and asparagus salad

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 2

By littlelapin



  • 3 tbsp olive oil

  • 4 slices proscuitto Parma ham, torn into small strips

  • 1 tbsp white wine vinegar

  • 1 bag salad leaves

  • 1 handful fresh raspberries

  • 1 handful baby asparagus spear

  • 3 fresh peaches halved and thickly sliced

  • 1 mozzarella ball torn into bite-sized pieces

  • 1 splash framboise syrup optional


  1. Simmer the asparagus in some salted water until just tender. Drain, and place aside.
  2. Oil a ridged griddle pan and fry the peaches on each side until they have charred lines.
  3. Make the dressing by whisking the oil and vinegar together, I use three parts olive oil to one part vinegar, and adding a drizzle of the framboise if you want. You can also pop in a few crushed fresh raspberries and shake thoroughly.
  4. Assemble the salad! Place the leaves in a bowl, and scatter over the raspberries, peach slices, prosciutto strips, mozzarella pieces and warm asparagus over the top. Drizzle the dressing over the whole lot and toss together gently.

Handy Hint

This is fantastic as a summer lunch, and also works well as a special starter. This is very much according to personal taste so feel free to adjust quantities.

Additional Information

  • Salad

  • raspberry

  • asparagus

  • Christmas

  • Main Course

  • Nut Free

  • Low fat

  • Gluten Free

  • Egg Free

Avg. user rating:


Rate this recipe

Your comments