A beautiful and uncomplicated
ASPARAGUS, PEACH AND BASIL SALAD
with cured ham
inspired by Clara
3 bunches fine asparagus (roughly 8 stems each), snapped at base
2 ripe yellow flesh peaches, sliced
generous handful basil leaves, torn
generous pinch salt
100ml olive oil
200g cured ham (Parma/Serrano)
Bring a large pan of water to the boil. Add the snapped asparagus stems to the water and simmer for 2-3 minutes until they are bright green and still have a bit of crunch. Drain and refresh under cold water.
Place the asparagus in a large bowl and scatter the peach slices and torn basil leaves. Drizzle with olive oil and season with salt. Toss and serve with the ham.