This elegant salad showcases new season British asparagus in all its glory, and is incredibly simple to prepare. Simply paired with Parma ham, Pecorino cheese and a sharp vinaigrette, its perfect for a quick lunch or a starter.
4 Farmdrop products in this recipe
Here's how you do it
Blanch asparagus in boiling salted water for 1 minute 30 seconds, then refresh in iced water immediately - this helps keep the colour and stops them overcooking.
Carefully cut each spear in half lengthwise.
To make the dressing, whisk all the ingredients together in a small bowl or shake in a lidded jar to combine.
Arrange the slices of Parma ham, asparagus spears, shavings of pecorino (using a vegetable peeler) and pea shoots or watercress on two plates and pour over the dressing.
120g organic asparagus spears
1 packet of organic Parma ham
Small handful pea shoots or watercress
Lemon vinaigrette dressing (from the larder):
- 1.5 tbsp olive oil
- 0.5 tsp wholegrain mustard
- 1 tsp lemon juice
- ¼ tsp caster sugar
- A big pinch of sea salt & pepper