Grilled asparagus and parma ham salad

Perfect before a barbeque, this delectable warm salad is a filler in itself. Served with a robust dressing of honey-mustard-balsamic; the asparagus & Parma ham brings in a crunch. Together with the other ingredients it’s a beautiful medley of colours and taste.

Grilled asparagus and Parma ham salad

(Serves 2)

Ingredients

Asparagus                               1 bunch, trimmed

Parma ham                              4 slices

Potatoes                                   around 6 quarters (from 3 small potatoes)

Eggs                                        3

Cress                                        ½ bunch

Spring Onion                           ½ bunch

Honey                                      2 tsp (Runny honey)

Balsamic vinegar                     1 tbsp

Whole grain mustard paste   ½ tsp

Olive oil                                   2 tbsp

Method:

Set the potato quarters to boil until done. Drain and keep warm.

Boil the eggs for about 7 minutes. De-shell and keep warm.

While things are on the boil- do up the salad dressing. In to a mixing bowl, tip in the balsamic vinegar, honey and whole grain mustard paste. Give it a nice mix until all ingredients are amalgamated into one. Last, pour in the oil and whisk again. Keep aside for latter use.

Drizzle a few drops oil on to the asparagus and line them in a griddle. Set on high heat cook until cooked to your liking.

In the same pan, place the ham slices and cook both sides until brown and crispy. Slightly crumble before serving

To assemble the salad: take 2 boiled eggs and cut them into quarters. With the remaining egg: coarsely mash. On to your salad bowl: dish in the boiled potatoes, asparagus, mashed egg. Sprinkle some spring onion. Give it a nice mix. Top it up with the egg quarters and the broken bits of crisp ham. Bring on the salad dressing and give it a nice whisk… drizzle liberally over the salad. Serve warm.

.............. Maverick Cook :)