Asparagus and Parma Ham with Herby Yoghurt Dressing 

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Try this delicious recipe as an entree

Ingredients:

12 fresh Australian asparagus spears

8 thin slices of Parma ham

1 bag (350g) mixed salad leaves

100 g natural, low-fat yoghurt

2 Tbsp lemon juice

1 Tbsp parsley, chopped

5 basil leaves (2.5g)

Directions:

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.

Variations:

Substitute other herbs, such as chervil, for the basil or parsley.

Author:

Australian Asparagus Council
Australian Asparagus Council recipes

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