Asparagus with Parma Ham & Parsley Dressing
Top Tip
To maximise the short UK season, blanch our homegrown spears for five minutes then freeze for later

Asparagus with Parma Ham & Parsley Dressing

Food Starters British Italian Gluten-free

Serve as a starter. The light dressing with sweet and acidic notes pairs beautifully with the asparagus.

4 Servings
2 tbsp Schwartz Parsley
½ tsp Schwartz Crushed Chillies
2 tbsp white wine vinegar
4 tbsp olive oil
1 tsp honey
400g asparagus spears
4 slices Parma ham
25g Parmesan shavings
Schwartz Sea Salt and Cracked Black Pepper to season
  1. To make the dressing, combine the parsley, crushed chillies, vinegar, olive oil and honey in a small bowl.
  2. Trim the lower part of the root of the asparagus and bring a pan of water to the boil. Cook the asparagus for 5-8 mins until tender.
  3. Drain the asparagus and divide between four plates. Drizzle over the dressing, season to taste and top with the Parma ham and Parmesan shavings.