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:: Serves 8 (as a side) ::

All ingredients available from your local Romeo’s.


200g finely sliced San Marino prosciutto from Romeo’s deli counter

3 bunches asparagus, 2cm chopped off the ends

1 packet baby rocket, washed

2 fresh buffalo mozzarella balls

3 tbsp extra virgin olive oil

2 tbsp honey

Juice of 1 lemon

1 tsp minced garlic


Bring a large saucepan of salted water to the boil. Add asparagus and cook for 1-2 minutes.

Remove asparagus with tongs and blanch in a bowl of iced water for 30 seconds. Drain and set aside.

For the salad dressing, mix olive oil, honey, lemon juice and garlic in a small bowl until combined. Season with salt and pepper.

To assemble, layer the rocket, asparagus and prosciutto on a large serving platter. Tear mozzarella over the top. Drizzle with honey dressing.

Serve with some fresh ciabatta bread — delicious with barbecued meat of your choice.


Mia x

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