Recipe of the Month
Grilled asparagus salad
2 bunches (about 8oz/200g each) fresh asparagus
Pack (75g) Parma ham
8 oz (225g) mushrooms
8 oz (225g) cherry tomatoes
Bag mixed salad leaves
3 tbsp rapeseed oil
1 tbsp cider vinegar
¼ tsp sugar
½ tsp Dijon mustard
Salt and pepper
Oven: Floor of roasting oven
Prepare in advance: Grilled, cooled veg will keep in the fridge overnight, but it is nicest eaten as soon as possible, whilst still warm
Freeze: Not this one!
Take a ridged grill pan or a sauté pan and put it onto the floor of the roasting oven to heat up for at least 5 minutes, longer for cast iron.
Trim the asparagus – bend each stalk and it will break at the point where the top end is tender and the base is woody. Keep the woody bits for soup later.
Slice the mushrooms thickly.
Halve the tomatoes and tip them into a salad bowl, with the leaves.
Mix together all the ingredients for the dressing – in a jam jar is easiest.
Put the grill pan onto the boiling plate and add the mushrooms. Leave them alone for about a minute, then shake the pan to turn them over. Continue to grill them for about 4 minutes in all, until they are tender but still slightly crunchy. Tip into a bowl and stir in the dressing.
Grill the asparagus spears for about 4 minutes, shaking the pan to turn them over after a minute, then add to the mushrooms.
Finally, lay the slices of Parma ham into the griddle and they will sizzle and cook very quickly.
Tip the asparagus and mushrooms into the salad bowl with the tomatoes and leaves and crumble on the ham. Mix and serve.