Raw Asparagus Salad with Prosciutto di Modena


  • 200 g of thinly sliced Prosciutto di Modena
  • 500 g of asparagus
  • 2 red tomatoes
  • 1 lemon
  • 1 sprig of parsley
  • some basil leaves
  • extra virgin olive oil, salt and pepper to taste


Wash the asparagus and peel the stalk with a potato peeler. Cut into thin slices. Dress with oil, lemon juice, salt, pepper and parsley.

Place the asparagus slices in the centre of the plate, place the thin slices of Prosciutto di Modena around them and decorate with fried basil leaves.

The quantities indicated are enough for four people.