Prosciutto And Artichoke Salad - cooking recipe

Ingredients

4 tbsp extra virgin olive oil
12 oz asparagus, woody ends snapped off
1/2 None baguette, sliced
2 tbsp lemon juice
1 tsp Dijon mustard
4 oz prosciutto, thinly sliced
4 None whole marinated artichokes (stem on), drained, halved
1 cup crumbled feta cheese
1 tbsp baby capers, drained
1/3 cup loosely packed small basil leaves

Preparation

Heat a grill pan on high heat or preheat the grill to medium-high. Toss asparagus with 1 tbsp of the oil. Grill the asparagus until just tender.
Brush bread slices with remaining 1 tbsp oil. Grill, turning once, until browned and crisp on both sides.
Meanwhile, whisk lemon juice, mustard and remaining 2 tbsp oil in a small bowl. Season with salt and pepper.
Arrange the asparagus, bread slices, prosciutto, artichokes and feta on a serving platter. Sprinkle with capers and basil. Just before serving, drizzle with lemon dressing.