This simple asparagus starter is a classic for a reason. With crisp asparagus shoots, salty parma ham and a light parsley dressing, it’s the perfect harmony on a plate. Seasonal vegetables are always packed with natural flavour, and asparagus stalks are thick and tender when the warmer weather arrives. The light dressing for this asparagus recipe ties it altogether perfectly without overpowering the star of the show, with acidic white wine vinegar offsetting the sweetness of the honey, finished with peppery parsley and a pinch of lively chilli. We love serving up this bright asparagus starter with a glass of citrusy white wine.
To make the dressing combine the Parsley, Crushed Chillies, vinegar, olive oil and honey in a small bowl.
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 minutes until tender.
Drain the asparagus and divide between 4 plates. Drizzle over the dressing, season to taste and top with the Parma ham and the Parmesan shavings.