Grilled Summer Asparagus Salad with Parmesan, Cherry Tomatoes and Prosciutto | Recipes | Judy Joo

Ingredients

• 1 ½ Tbsp white miso
• 2 Tbsp rice vinegar
• 1 ½ Tbsp honey
• 1 Tbsp ginger , grated
• ½ tsp garlic, grated
• 1 Tbsp roasted sesame oil
• 1½ tsp lime juice, freshly squeezed
• 1 tsp black sesame seeds
• Freshly ground black pepper to taste
• 150g asparagus spears, trimmed
• 1-2 Tbsp extra virgin olive oil, just enough to coat asparagus
• Sea salt, to taste
• 30g mache (lamb’s lettuce)
• 20g pea shoots
• 1 handful of parsley leaves or mixed herbs
• 100g mixed cherry red and golden tomatoes, halved
• ½ conference pears, peeled and sliced thinly into ½ cm pieces
• 2 Tbsp almond flakes, toasted
• 2 Tbsp edamame beans, blanched and skin removed
• 40g aged parmesan, finely grated
• 2 rashers of prosciutto ham
• 1 Tbsp pomegranate seeds
• Freshly ground black pepper, to taste