Prep time: 10 minutes 

Cooking time: 3 minutes 

Serves: 4 

Ingredients:

• 1 Bunch of Asparagus  
• 100g Prosciutto  
• ⅓ Cup of Honey Macadamias
• 2 Tubs of Baby Burrata balls  
• ½ Punnet Rocket or Spinach Leaves Mix   
• 100g Burrata
• Salt
• Pepper 
• Olive Oil  
• Caramelised Balsamic  

Method:

1. Bring a pot of salted water to a boil.

2. Trim and discard the bottom ends of the asparagus.

3. Boil the asparagus in the water for about 2 minutes until they become tender and vibrant green. Then, transfer them to an ice water bath to halt further cooking. Drain them well.

4. Roughly chop the honey macadamia nuts into medium-sized crumbs and set them aside.

5. Drain the Burrata balls and keep them aside.

6. To assemble the salad, start with a bed of spinach or rocket salad leaves. Add the blanched asparagus, fold the prosciutto, sprinkle the chopped nuts, and drizzle with olive oil and caramelised balsamic vinegar.

7. Season with cracked pepper and savor the flavours.

Tips:

• Serve this salad as a side dish or as an appetiser.
• It pairs wonderfully with BBQ and roasted meats.
• To make it a heartier main dish, consider adding some Risoni pasta.