Asparagus is one of my favourite things. Good job it’s low carb! Here I’ve teamed it with smoky Serrano ham, baby spinach leaves and classic French vinaigrette.

This delicious combination is ready in three minutes flat and is incredibly straightforward; more a matter of assembly than anything else!

With regards the Serrano ham; this dry-cured ‘mountain ham’ from Spain can equally be replaced with Italian Parma-, or German Black-Forest ham. All are equally delicious, so if you can’t decide on taste, let availability be your guide.

Bring a shallow pan of water to the boil and blanche your asparagus for two minutes, until soft but retaining bite. Then plunge the cooked spears into cold water so they keep their vibrant green.

Place your spinach into the base of your salad-bowl, then arrange your asparagus on top. Layer on slices of the cured Serrano ham, then position your rondelles of goat’s cheese. You can equally cut the cheese into rustic chunks if you prefer – the choice is all yours!

Finely shave a little parmesan over the top, followed by roughly chopped basil leaves. Finally, spoon your vinaigrette at intervals over the salad, then finish with a good grind of pepper.

Low carb doesn’t get any easier or faster than this!

Thanks for reading and bon ap!

Adam.