Fresh asparagus with Parma ham
Serves 4·Added 5 May 2026 by Tom Melhuish
StarterGluten-FreeSpring
Ingredients
| 2 | packs (125g each) | fresh thin asparagus, trimmed |
| 6 | 15ml spoons | olive oil |
| 2 | 15ml spoons | lemon juice, or white wine vinegar |
| 1 | pinch | sugar |
| 1/2 | 5ml spoon | grainy mustard |
| salt and freshly ground black pepper | ||
| 2 | 15ml spoons | fresh basil, chopped |
| 8 | slices | Parma ham |
| 2 | ripe avocado, peeled, halved, stoned and sliced | |
| 120 | g | bag herb salad |
Method
1.Bring a large pan of salted water to the boil. Add the asparagus, cover, and cook for 1-2 minutes until tender, but still slightly crisp. Remove with a slotted spoon and plunge into a bowl of ice cold water. Leave for 5 minutes, and drain well.
2.Put the olive oil, lemon juice, or white wine vinegar, sugar, mustard, seasoning and basil in a screw-top jar and shake well to combine. Leave to stand for 10 minutes.
3.Divide the asparagus into 4 bundles and wrap 2 slices of Parma ham around the middle of each bundle.
4.Arrange the avocado on serving plates, top with the asparagus and pour over the dressing. Delicious served with crusty bread and herb salad.
Recipe Notes
AI · may be inaccurate
Wine pairings
The Sanctuary sauvignon blanc, Marlborough
Substitutions
- lemon juice → white wine vinegar (optional ingredient listed)
Serving suggestions
- crusty bread
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