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The information on this page is a supplement to the article “Slice of Heaven” published in the June 2015 edition of Runner’s World Australia & New Zealand.
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Autumn Pasta
See magazine for recipe.
Nutrition Information
Kilojoules per serving: 1687
Carbs: 63g
Fibre: 4g
Protein: 20g
Total Fat: 8g
Saturated Fat: 2.5g
Sodium: 654mg
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Prosciutto and Asparagus Salad
“This is a family-style, go-to dish for me as soon as spring hits.”
Ingredients
900g asparagus, woody ends removed
¼ cup toasted almonds, roughly chopped
¼ cup fresh lemon juice
1 small shallot, chopped
1 tablespoon fresh tarragon, chopped
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup extra-virgin olive oil
225g mozzarella, torn into pieces
115g (about 8 slices) prosciutto
Instructions
Have a large bowl of ice water ready. In a large saucepan, bring 8 cups water to a boil. Lightly salt it, then add the asparagus. Boil for 3 to 4 minutes, or until tender. Drain and immediately transfer to the ice water for 1 minute to stop the cooking process. Drain again. Cut the asparagus into 5cm pieces and put in a large bowl along with the almonds. In a bowl, whisk the lemon juice, shallot, tarragon, mustard, salt and pepper. While constantly whisking, slowly pour in the oil until well combined. Drizzle the dressing over the asparagus mixture. Toss to combine. Arrange on a platter with the mozzarella and prosciutto surrounding it. Serves 6.
Nutrition Information
Kilojoules per serving: 1545
Carbs: 7g
Fibre: 2g
Protein: 17g
Total Fat: 31g
Saturated Fat: 8g
Sodium: 862mg
