I am making the most of the summer asparagus and I have seen them wrapped in parma ham on so many menu’s so I thought I would give a go myself. It tasted really delicious and the texture of the spears were delicious. As I’m not keen on egg and we have some stale bread leftover I had mine with crouton’s. The lemon dressing also worked really well with it too.

Ingredients (serves 2)

• Bunch of asparagus
• Pack of prosciutto slices, (7 slices)

For the salad

• Small bag of rocket leaves
• 8 cherry tomatoes, quartered
• pinch of sea salt and dried oregano

For the crouton’s

• 2 slices of stale sour dough
• 1 tbsp olive oil
• 2 tbsp grated parmesan cheese
• 2 tsp of chopped fresh rosemary leaves
• pinch of sea salt

For the dressing

• 2 tbsp lemon olive oil (or 2 tbsp plain oil and 1 tbsp lemon juice)
• 1 tbsp olive oil
• 2 tsp wholegrain mustard
• 1 tsp runny honey
• 1 tsp red wine vinegar

Directions

For the croutons

1. Pre heat oven 200 degrees (fan).
2. Tear the bread into crouton’s, add to a bowl. Add the rest of the ingredients and mix to coat.
3. Place in an oven proof dish and bake in the oven for 20 minutes or until brown and crunchy.

For the asparagus

1. Remove the woody ends from the spears. Lay out a slice of prosciutto. If the asparagus is thick roll in the ham diagonally so the full spear is covered. If they are thin spears add 2 to the prosciutto slice and roll.
2. Heat a drizzle of olive oil to a pan over a medium heat. Fry the asparagus for 1 min on each side until the ham is crispy.

For the salad

1. Add all of the ingredients into a jar or bowl. Shake or whisk to combine.
2. Assemble the salad by adding the rocket between 2 serving dishes. Place the tomatoes into a bowl with the tomatoes, oregano and salt. Mix to combine and add to the rocket leaves.
3. Add the spears and croutons to the salad and drizzle over the dressing.