Asparagus burrata and prosciutto salad
Ingredients
- 24 asparagus spears, woody ends snapped off
- 2 tbsp. extra virgin olive oil
- Juice of 1 lemon
- 1 tbsp. runny honey
- 1 clove garlic, crushed
- 150 g (5oz) prosciutto ham, about 12 slices, torn
- 70 g bag of rocket
- 200 g (7oz) fresh burrata, torn into 6 equal pieces, or 2 x 125g (2 x 4oz) buffalo mozzarella balls
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