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    Salad of Beans, Raw Asparagus and Parma Ham

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    Salad of Beans, Raw Asparagus and Parma Ham

    Vibrant, lemony top notes give this salad a lift. Like all simple dishes, it depends on good ingredients, put together thoughtfully. Choose a good olive oil, season carefully with salt to enhance the flavours and eat the salad immediately.

    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 4


    • 400g tin cannellini beans, drained
    • 4 tbsp extra virgin olive oil
    • 1 unwaxed lemon, juice and grated zest of 1/2
    • 350g green asparagus
    • 2 celery sticks, thinly sliced
    • 5g oregano
    • 12 slices Parma ham
    • 75g parmesan, shaved


    1. Put the beans in a bowl and dress with 1 tbsp olive oil, a squeeze of lemon juice, a pinch of sea salt and some freshly ground black pepper; set aside.
    2. Snap the woody ends off the asparagus, then cut the spears into fine 2mm slices, on the bias. Put in a bowl with the celery. Remove the leaves from the oregano and scatter over; dress with 2 tbsp oil, 1½ tbsp lemon juice, half the lemon zest, and salt and pepper.
    3. Put a little of the salad on each of 4 plates, arrange a slice of Parma ham on top with some beans and Parmesan shavings and continue to layer until all the ingredients are evenly distributed, finish with a small squeeze of lemon, a scattering of lemon zest and the remaining 1 tbsp olive oil. Serve at once.

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    Drinks recommendation

    Dry, fruity and pink: rosé captures the summer mood of this salad, and combines happily with its kitchen-garden flavours.


    Average user rating

    5 stars