Asparagus salad with wild boar proscuitto


For the tarragon vinaigrette

  • 1/4 lemons, juice only
  • 4 tbsp white wine vinegar
  • 1 small pinches caster sugar
  • 250 ml olive oil
  • 1 clove garlic, peeled and halved
  • 2 sprigs tarragon
For the salad

  • drizzle olive oil
  • 30-40 asparagus
  • 8 slices wild boar proscuitto
  • parmesan shavings


John Burton Race Celebrates The British Asparagus Season With A Quickly Prepared Warm Lunchtime Salad

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