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Roasted Asparagus and Prosciutto Salad with Candied Beets and Burrata

Ingredients per serving
Prepare the Asparagus and Tomatoes
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Green asparagus, trimmed 905.0 g
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Red onion, quarters 455.0 g
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Olive oil, as needed
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Salt and Pepper, to taste
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Red vine tomatoes, halved 675.0 g
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Thyme, fresh 5.0 g
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Sea salt, as needed
Prepare the Candied Beets
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Baby beets, washed, halved 450.0 g
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Butter 142.0 g
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Orange juice 250.0 ml
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Sugar 66.0 g
Prepare the Salad
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Burrata, drained 900.0 g
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Prosciutto, raw 450.0 g
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Oil-cured olives, drained 170.0 g
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Marcona almonds, roasted 142.0 g
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Focaccia croutons, roasted 170.0 g
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Basil leaves, torn 55.0 g
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Watercress trimmed and washed 113.0 g
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Hellmann's® Charred Tomato & Garlic 2 x 3.78 L 450.0 ml