You will need

 

250g asparagus spears, trimmed
6 tablespoons olive oil
2 tablespoons lemon juice or white wine vinegar
Pinch of sugar
½ teaspoon Dijon mustard
2 tablespoons shredded basil leaves
2 ripe avocado pears, halved, stoned, peeled and sliced
8 slices of Parma ham
120g bag herb salad
Granary bread

Method

 

1. Bring a large pan of water to the boil and drop in the asparagus spears (keeping the tips out of the water). Cover and cook for 3 minutes.

 

2. Using a large slotted spoon, lift out the asparagus and plunge into a bowl of ice cold water. Drain and gently pat the spears dry with kitchen paper. 

 

3. In a screw-top jar, make the dressing by mixing together the olive oil, lemon juice or white wine vinegar, pinch of sugar, mustard and basil.

 

4. Pour one third of the dressing over the sliced avocados and allow to stand for 10 minutes before assembling the dish.

 

5. Wrap the Parma ham around  the asparagus and arrange on serving plates with the avocados and herb salad. Pour over the remaining dressing and serve with granary bread.