Ingredients

(Serves 4 but easily adjusted for more!)

Salad

400g asparagus

100g rocket leaves

200g buffalo mozzarella

100g prosciutto

lots of good olive oil

lots of good balsamic vinegar

flakey sea salt & pepper

Prep It

Bring mozzarella and prosciutto out of the fridge an hour before use. These guys should be room temp to make their flavours sing!

Trim woody ends from asparagus.

Cook It

Bring a medium pot of nicely salted water to the boil. Add asparagus and cook for 2-3 minutes, until bright green and just tender. Drain and run under cold water to cool right down.

Plate It

Place rocket on the plate your going to serve it on and top with asparagus and prosciutto. Tear mozzarella into large chunks and place on top. Drizzle with lots of olive oil and a good drizzle of balsamic. Season with salt and pepper

Eat It

And marvel at yourself for eating allllllll those greens.