Recipe: Spring Greens Antipasto
Bring spring to your antipasto platter.
extra virgin olive oil for frying and dressing
1 bunch English spinach (or other leafy spring greens), washed
1 cup podded young broad beans
8 thin slices prosciutto
lemon halves to serve
rustic bread to serve
Ingredients
1 bunch asparagus, woody ends trimmedextra virgin olive oil for frying and dressing
1 bunch English spinach (or other leafy spring greens), washed
1 cup podded young broad beans
8 thin slices prosciutto
lemon halves to serve
rustic bread to serve
Method
1. Bring a frypan of water to the boil and blanch asparagus for 2-3 minutes or until almost cooked, then drain.
2. Place a dry frypan over a medium heat, add a little oil and cook spinach for 30 seconds until wilted.
3. Arrange all ingredients on plates in neat piles, then dress with olive oil, squeezed lemon juice, and season with sea salt and ground black pepper.Notes
Serve with crusty bread.
- Source:
- marie claire
- Author:
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