Chef Jason Roberts

Asparagus & White Peach Salad

Chef Jason

This salad is perfect for a summer weekend brunch. Fresh, crisp, delicious and light.

Serves 2


1 bunch asparagus, ends trimmed

1 white peach, firm yet ripe

1 tbs hazelnut oil

1 tbs olive oil

Lime juice

Salt and freshly ground black pepper

10 fresh basil leaves

6 paper thin slices of prosciutto

1/4 cup roasted hazelnuts, chopped


Blanch the asparagus in plenty of boiling salted water until tender to the tooth (approximately 5 minutes depending on size). Cut asparagus into 5cm (2 inch) lengths. Split the peach in half, remove the stone and cut each half into 4 pieces.

Make a dressing with the oils adding a little lime juice, enough to give you a slight tangy flavor (approximately 1 teaspoon). Season with salt and pepper. Assemble the ingredients by tossing peach and asparagus through dressing, lay onto a plate interlacing the basil leaves and prosciutto and scatter with hazelnuts. Serve.