Asparagus and prosciutto salad
Here's how to make a delicious asparagus and prosciutto salad.
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This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook published by HarperCollins.
Wash the potatoes but don’t peel them – slipping the skins off cooked, warm potatoes ensures they are smooth and waxy, ready to soak up the vinegar and oil.
Serves 4
Option
If there is any leftover salad next day, remove the potatoes from the oil and drain. Heat 1 Tbsp light cooking oil and 1 Tbsp unsalted butter in a large frying pan, add the drained potatoes and saute until browned and crispy. Fantastic with a steak and green salad.
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