Authentic home cooking from Japan, with US measurements. 
Prosciutto and Asparagus Salad with Bouillon Jelly
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.
Prosciutto and Asparagus Salad with Bouillon Jelly
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.
Open in Cookpad AppSteps
- 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.
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