Prosciutto and Asparagus Salad with Bouillon Jelly

Name: Prosciutto and Asparagus Salad with Bouillon Jelly
Yield: Serves 2 to 3 servings
Cuisine: American
Ingredients: 1.8 oz prosciutto; 2 bunches (14 stalks) asparagus; 6 cherry tomatoes; 1 bag (to taste) baby greens; Pinch ☆herb salt; 1 tablespoon ☆white wine vinegar; 1/2 teaspoon ☆lemon juice; 2 tablespoons ☆extra virgin olive oil; 1 teaspoon ☆grated Parmesan cheese; 1 ★bouillon cube; 0.18 oz ★agar; 3/4 cup ★water (200 ml)

santababy @___santababy___

To enhance the flavors of prosciutto and salad, the accompanying jelly is made with bouillon. This recipe was created to enjoy plenty of seasonal asparagus.

santababy @___santababy___

To enhance the flavors of prosciutto and salad, the accompanying jelly is made with bouillon. This recipe was created to enjoy plenty of seasonal asparagus.

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Ingredients

Serves 2 to 3 servings

1.8 ozprosciutto
2 bunches (14 stalks)asparagus
6cherry tomatoes
1 bag(to taste) baby greens
Pinch☆herb salt
1 tablespoon☆white wine vinegar
1/2 teaspoon☆lemon juice
2 tablespoons☆extra virgin olive oil
1 teaspoon☆grated Parmesan cheese
1★bouillon cube
0.18 oz★agar
3/4 cup★water (200 ml)

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Steps

1

Prepare a slightly firm jelly using the ★ ingredients, following the instructions on your agar or gelatin package.
2

Peel the tough skin from the base of the asparagus using a peeler.
3

Remove the scales, blanch the asparagus, then place in ice water to preserve color. Cut each stalk into three equal parts.
4

Combine the asparagus, prosciutto, halved cherry tomatoes, and ☆ ingredients, then chill in the refrigerator.
5

Arrange the washed and well-drained baby greens and the asparagus mixture on a plate. Spoon the jelly from step 1 over the salad in several places, and it's ready to serve.