Serves 4

INGREDIENTS

450g/1lb asparagus
450g/1lb dried tagliatelle
225g/8oz cooked ham, in 5mm/1/4in thick slices, cut into sticks
2 eggs, hard-boiled and sliced
50g/2oz Parmesan cheese, shaved
salt and ground black pepper

For the dressing
50g/2oz cooked potato
75ml/5 tbsp olive oil, preferably Sicilian
15ml/1 tbsp lemon juice
10ml/2 tsp Dijon mustard
120ml/4fl oz/1/2 cup vegetable stock

WARM SALAD WITH HAM, EGG AND ASPARAGUS

Trim and discard the tough woody part of the asparagus. Cut the spears in half and cook the thicker halves in boiling salted water for 12

minutes. After 6 minutes add the tips. Drain, then refresh under cold water until warm.

Finely chop 150g/5oz of the thick asparagus pieces. Place in a food processor with the dressing ingredients and process until smooth.

Cook the pasta in a large pan of salted water according to the packet instructions, until tender. Refresh under cold water until warm, and drain.

To serve, toss the pasta with the asparagus sauce and divide among 4 plates. Top with the ham, hard-boiled eggs and asparagus tips.

Serve immediately with a sprinkling of Parmesan cheese shavings.

Variation

Use sliced chicken instead of the ham or thin slices of softer Italian cheese, such as Fontina or asiago.

Serves 4

INGREDIENTS

225g/8oz new potatoes, halved if large
50g/2oz green beans
115g/4oz young spinach leaves
2 spring onions (scallions), sliced
4 eggs, hard-boiled and quartered
50g/2oz Bayonne ham, cut into strips
juice of 1/2 lemon
salt and ground black pepper

For the dressing
60ml/4 tbsp olive oil
5ml/1 tsp ground turmeric
5ml/1 tsp ground cumin
50g/2oz/1/2cup shelled hazelnuts

WARM SALAD of BAYONNE HAM and NEW POTATOES

Cook the potatoes in salted, boiling water for 10-15 minutes, or until tender, then drain. Cook the beans in salted, boiling water for 2 minutes, then drain.

Toss the potatoes and beans with the spinach and spring onions in a bowl.

Arrange the hard-boiled egg quarters on the salad and sprinkle the strips of ham over the top. Sprinkle with the lemon juice and season

with plenty of salt and pepper.

Heat the dressing ingredients in a large frying pan and continue to cook, stirring frequently, until the nuts turn golden. Pour the hot, nutty

dressing over the salad and serve immediately.

Variation

Replace the potatoes with a 400g/14oz can mixed beans and pulses. Drain and rinse the beans and pulses, then drain again. Toss lightly

with the green beans and spring onions.