Asparagus Salad with Spinach and Serrano Ham

Ingredients

• 200 g Cherry tomatoes
• powdered sugar (for dusting)
• olive oil
• Salt
• Pepper (freshly ground)
• 800 g green asparagus
• 100 g Spinach
• 150 g Serrano ham (sliced)
• 4 tbsp white balsamic vinegar
• 1 tbsp freshly chopped basil
• 1 tbsp Lemon Juice
• 1 tsp Honey
• 100 g freshly grated hard cheese (e.g., Pecorino)
• basil (for garnish)

Instructions

1. 1.

   Preheat the oven to 140°C.

2. 2.

   Wash and halve the tomatoes. Arrange on a parchment-lined baking sheet, dust with powdered sugar, drizzle with oil, season with salt and pepper, and roast for about 20 minutes until slightly dried.

3. 3.

   Peel the lower third of the asparagus and blanch the spears in salted water for approximately 8 minutes until tender yet firm. Shock in ice water and drain.

4. 4.

   Wash, trim, and dry the spinach by spinning it in a salad spinner.

5. 5.

   Sauté the Serrano ham slices in a lightly oiled non‑stick pan over medium heat until they become crisp brown.

6. 6.

   Whisk together the balsamic vinegar, basil, lemon juice, honey, and 5–6 tbsp olive oil; season with pepper and a pinch of salt to taste.

7. 7.

   Layer the tomatoes, asparagus, spinach, ham, and cheese on plates in an attractive arrangement, drizzle with the dressing and a touch of rendered bacon fat.

8. 8.

   Garnish with fresh basil leaves before serving.