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Spring Asparagus Salad


15 minutes

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, it's perfect for a quick lunch or a starter.

4 Farmdrop products in this recipe


Here’s how you do it

  1. 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.
  2. Carefully cut each spear in half lengthwise.
  3. To make the dressing, whisk all the ingredients together in a small bowl or shake in a lidded jar to combine.
  4. 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
  • 20g Pecorino
  • 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

Suitable for

  • Gluten free

What’s in this recipe

Bedlam Farm

Organic Asparagus - Cambridgeshire

1 Bunch (min. 250g)



Cosi Bio

Organic Parma Ham DOP

1 Pack (70g)



Organic Pecorino Sardo DOP

1 Cheese (~200g)