Spinach, Prosciutto And Asparagus Salad

• 60 g crustless dark rye bread, cut into cubes
• 2 tablespoons extra virgin olive oil
• 250 g asparagus spears, cut into short pieces
• 2 garlic cloves, thinly sliced
• 4 shallots, cut into wedges
• 6 slices prosciutto, about 90 g, trimmed of visible fat and torn into pieces
• 1 tablespoon balsamic vinegar
• 2 tablespoons lemon juice
• 1 teaspoon clear honey
• 250 g baby spinach
• pepper to taste
• few shavings of Parmesan cheese, about 15 g in total

1. 1.Preheat the oven to 400u0b0F (200u0b0C). Toss the bread cubes with 1 tablespoon of the olive oil, then spread out on a baking sheet. Bake for about 5 minutes or until crisp.
2. 2.Meanwhile, heat the remaining oil in a wok or frying pan. Add the asparagus in a single layer, and cook over medium heat for 5 minutes, without stirring. Turn the asparagus over, add the garlic and shallots, and cook for a further 3 minutes. Add the prosciutto and cook for 2 more minutes, stirring constantly.
3. 3.Using a slotted spoon, remove the asparagus, prosciutto and shallot mixture from the wok and put it in a bowl. Keep warm. Add the balsamic vinegar, lemon juice and honey to the wok, and stir to mix with the cooking juices. Add the spinach and cook, stirring and turning, until just wilted.
4. 4.Season the spinach with pepper, then divide between 2 plates. Arrange the asparagus, prosciutto and shallot mixture on top. Spoon on any cooking juices and scatter over the croutons and shavings of Parmesan cheese. Serve the salad immediately.
5. preparation time 15 mins
6. cooking time 15 mins
7. serves 2

dark rye bread, extra virgin olive oil, garlic, shallots, balsamic vinegar, lemon juice, clear honey, baby spinach, pepper, shavings of parmesan cheese

Taken from www.epicurious.com/recipes/member/views/spinach-prosciutto-and-asparagus-salad-50183997 (may not work)