This salad is perfect for a summer weekend brunch. Fresh, crisp, delicious and light.
1 bunch asparagus, ends trimmed
1 white peach, firm yet ripe
1 tbs hazelnut oil
1 tbs olive oil
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.