Back to Recipe Menu

A salad of asparagus, mushrooms & prosciutto


  • Heat a little oil in a heavy-bottomed pan and briefly saute the asparagus and mushrooms, stirring now and again. 
  • Add the sherry vinegar, stir and briefly cook. 
  • Then add the stock. Stir and reduce to a glaze.
  • Add the prosciutto, spring onions and a little ground pepper. Stir and briefly cook to heat through.
  • Serve as an accompaniment to a simple fish or meat dish, or as a starter.


  • olive oil
  • 16 asparagus tips, sliced
  • 12 button mushrooms, cleaned & halved or quartered
  • a good slurp of sherry (or red wine) vinegar
  • ½ cup chicken stock
  • 4 slices prosciutto, shredded (optional)
  • 3 spring (green) onions, shredded
  • freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm