a bunch of rocket
2 round or romaine lettuces
a bunch of fresh, tender asparagus
6 slices of prosciuto
1 teacup of parmesan shavings
For the dressing
⅓ teacup of extra virgin olive oil
⅔ teacup of lemon juice
2 tablespoons sugar
1½ teaspoon of dried basil leaves
1 tablespoon mustard
salt and freshly ground pepper
Arrange the prosciutto slices, one alongside the other, on a roasting tray and bake them at air 200ºC, for 10 minutes, until they are browned and crispy like potato chips.
Place them on some kitchen paper to drain the fat.Then rinse the asparagus, snap off the woody ends of the stalks, peel them and trim the ends with a knife.
Keep 2-3 stalks aside for garnish. Steam the rest over salted simmering water for 2 minutes.
Transfer them immediately into a bowl filled with cold water and ice cubes in order to cool them off quickly.
Rinse the leafy vegetables, drain them very well, chop them coarsely and pop them inside a large salad bowl.
Add the steamed asparagus. Put all the dressing ingredients in the blender and pulse for 1 minute.
Pour the dressing over the salad. Combine everything well.
Garnish with the prosciutto, raw asparagus and the parmesan shavings.