Salad with Grilled Asparagus, Mozzarella, and Prosciutto

01Method

1. 1

   Drop the asparagus into a pot of salted boiling water for one minute, drain, and immediately transfer to an ice bath to stop the cooking. Cut the spears in half crosswise and halve the cherry tomatoes. Toss everything in olive oil and cook on a grill pan or in a hot oven for about 2 minutes.

2. 2

   Tear the washed and dried lettuce into a large bowl and toss with the grilled asparagus and tomatoes. Add the mozzarella, torn into bite-sized pieces, along with the prosciutto slices.

3. 3

   Dressing: Whisk the lime juice together with the oil, then drizzle the dressing over the salad. Season with salt and freshly ground black pepper. Scatter over the chopped mint just before serving and serve alongside toasted baguette.