Ingredients
- 16 fat white asparagus spears
- 4slices serrano ham
For the dressing
- 1 tbsp lemon juice
- 2 tbsp Dijon mustard
- 1 tsp clear honey
- 3 tbsp walnut or hazelnut oil
- 1 tbsp snipped chives
Method
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Trim the asparagus, then peel the stems with a potato peeler. Boil in salted water for 12-15 mins until the spears are tender. Drain well.
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Whisk together the lemon juice, mustard and honey with some salt and pepper. Whisk in the oil, then stir in the chives just before serving.
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Divide the warm or cold asparagus between 4 plates. Lay the ham on top and drizzle over the dressing.