2 bunches fresh Australian asparagus spears, woody end removed
1 bag ready washed fresh baby rocket leaves
16 grape tomatoes cut into halves lengthways
100g thinly sliced prosciutto
¼ cup fresh shaved parmesan cheese
2 tablespoons high quality extra virgin olive oil
Cracked black pepper to season
1 Grill the prosciutto under a hot grill until crispy. Drain on kitchen paper to absorb any excess oil.
2 Cook the asparagus spears on a hot grill for 4-5 minutes turning frequently to prevent charring.
3 In a large bowl toss together the baby rocket, halved grape tomatoes and asparagus spears in the extra virgin olive oil.
4 Season with cracked black pepper.
5 Top the salad with crispy prosciutto & shaved parmesan and serve immediately.