Its Ontario Asparagus season here in Ontario and one of my favourites. When its in season, I love enjoying it raw as it is so flavourful and so crisp. One of my favourite recipes is my Asparagus Pistou. This is similar to pesto but a vegan option.

I make mine using fresh farm mint as its in season but it’s so versatile, you can substitute with other fresh herbs, such as basil or oregano. It can be also stored in an airtight container in your fridge for over a week. In this recipe, I use a few tablespoons to make a vinaigrette for this beautiful salad.

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Fresh Mozzarella & Proscuitto Salad with a Asparagus Pistou Vinaigrette

Total Time30 minutes mins

Course: Salad

Yield: 2 servings

Materials

• 6 slices quality prosciutto
• 1 250 g fresh mozzarella ball quartered
• 4 asparagus spears woody ends trimmed
• 6 fresh mint leaves
• 1/4 cup assorted olives
• 3 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp mardon salt or coarse finishing salt
• 1/2 tsp fresh ground black pepper

Asparagus Pistou

• 1 bunch (10) asparagus spears, woody ends trimmed, roughly chopped
• 2 garlic cloves
• 4 large fresh mint leaves or fresh basil or fresh oregano
• 1/3 cup + 2 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp fresh ground black pepper

Instructions

• To make pistou, place asparagus, garlic mint or any herb you are using and oil in a food processor or blender. Pulse until creamy. Mix in lemon juice and season with salt and pepper. Refrigerate until ready to use.
• On a medium round platter, place fresh mozzarella quarters in the centre. Lay prosciutto slices around the fresh mozzarella. Cut asparagus heads off and slice in half lengthwise and evenly top on prosciutto and mozzarella. With a peeler, shave asparagus lengthwise to make ribbons and spread on platter. Add olives and fresh mint leaves.
• To make vinaigrette, in a medium bowl, add two tablespoons of asparagus pesto, 2 tbsps of olive oil, lemon juice, salt and pepper. Whisk and drizzle on top of salad.