Asparagus Salad with Celery, Parma Ham and Rose Petals

Ingredients

• 500 g Green Asparagus
• Salt
• 1 yellow bell pepper
• 1 stalk Celery
• 8 slices Parma ham
• 4 tbsp olive oil
• 3 tbsp Lemon juice
• 1 pinch sugar
• black pepper (ground)
• edible organic rose petals (for garnish)

Instructions

1. 1.

   Peel the lower third of the asparagus and blanch the spears in salted water for 8-10 minutes. Shock, drain and cut into 3‑4 cm pieces. Wash, halve, trim and peel the bell pepper with a vegetable peeler, then dice.

2. 2.

   Wash, trim and chop the celery. Arrange the asparagus and bell pepper on plates and top with the ham slices.

3. 3.

   Whisk the oil with 1–2 tbsp water, lemon juice and sugar; season with salt and pepper. Drizzle over the salad and serve garnished with rose petals.