Express Bresaola with Baby Asparagus, Wild Rocket, and Parmesan
A burst of Italian flavor in a flash. This quick and easy appetizer combines the savory richness of Bresaola with the freshness of baby asparagus and wild rocket, all topped with a touch of creamy Parmesan. Perfect for a weeknight dinner or a casual gathering.
Ingredients:
- 100g Bresaola, thinly sliced
- 1 bunch baby asparagus, trimmed
- 1 bunch wild rocket, washed and dried
- 50g Parmesan cheese, shaved
- 2 tablespoons JORGE Lemon-infused Extra Virgin Olive Oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Method:
- Prepare the asparagus: Cook the baby asparagus in a microwave-safe bowl for 2-3 minutes, or until tender-crisp.
- Assemble the salad: Arrange the Bresaola slices on a serving plate. Top with the cooked asparagus, wild rocket, and shaved Parmesan.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Drizzle and serve: Drizzle the dressing over the salad. Serve immediately.
