Fresh Asparagus and Parma Ham with Herby Yoghurt Dressing

Preparation:  10 minutes

Cooking:  2 minutes

2-3 bunches asparagus

8 thin slices Parma ham with no fat

1 small bag mixed salad

110g natural yoghurt

2 tblspn lemon juice

handful of chopped herbs (parsley, chervil, basil)

 

Wash the asparagus and remove woody ends.

 

Blanch the asparagus in boiling water for two minutes or until tender. Remove

with a slotted spoon and plunge into cold water for a few minutes until cool.

 

Divide the asparagus into four bundles and wrap two slices of Parma ham around

each bundle.

 

Divide the salad leaves between four plates and place an asparagus bundle on

each.

 

Mix the yoghurt, lemon juice and herbs together to make the dressing. Drizzle over

 the salad and serve.