I love asparagus wrapped in parma ham, and had been planning to cook it for lunch one day when I decided to try the combination in a salad.
Although you could simply steam the asparagus, it's delicious when blanched and then griddled. The salad probably works best with soft boiled or even poached eggs, but my family prefer their eggs hard boiled and if it means they'll eat it, then so be it!!
Although the parma ham doesn't need cooking, it goes lovely and crispy when cooked on the griddle and is a lovely contrast to the softness of the other ingredients.
Serves 2 as a main, 4 as a starter
For the salad:
4 eggs
4 slices parma ham or prosciutto
230g asparagus (not tips)
50g rocket per person
¼ cucumber
¼ small red onion
Extra virgin olive oil
For the dressing:
1 tablespoon of runny honey
½ tablespoon of Dijon mustard
½ tablespoon of wholegrain mustard
1 tablespoons of cider vinegar
1 tablespoon of balsamic vinegar
6 tablespoons of olive or rapeseed oil
Seasoning
Method
- Hard, or soft boil the eggs, then place in a bowl of cold water and set aside.
- Cut the cucumber into small dice.
- Thinly slice the red onion.
- Break the woody ends off the asparagus.
- Bring a pan of salted water to the boil. Throw in the asparagus and cook for 3 minutes.
- Remove the asparagus from the boiling water and plunge into a container of cold water, to help retain the colour and to prevent the asparagus from cooking further.
- Peel the eggs, half or quarter and set aside.
- Place all the dressing ingredients into a jug and mix well to combine.
- Arrange the rocket on the plates, and top with the eggs, cucumber and onion.
- Drain the asparagus and dry with kitchen paper, before rubbing with olive oil.
- Heat a griddle pan and when its really hot, throw on the asparagus and reduce the heat slightly. Cook for a couple of minutes on each side until nicely charred.
- Place the asparagus on the salads.
- Return the griddle to the heat and throw on the parma ham or proscuitto, and cook for a few minutes until it's starting to get nice and crispy.
- Top the salad with the parma ham, pour over the dressing and serve.
