Asparagus salad with wild boar proscuitto

Method

1. For the tarragon vinaigrette: mix the lemon juice, vinegar and sugar with some salt and pepper in a bowl. Gradually whisk in the olive oil. Using a small funnel, pour the dressing into a jar or bottle and drop in the garlic and tarragon sprigs. Set aside for the flavours to infuse.

2. For the salad: Heat a griddle pan and when hot, drizzle it with a little oil. Lay the asparagus spears on the griddle (as many as will fit comfortably, you will probably have to do it in batches) and cook gently for 2 – 2 1/2 minutes. Do not let the spears get too dark– they should still be green so that their flavour comes through.

3. Transfer the asparagus to a large plate or platter, season with salt and pepper. Give the dressing a good shake and pour a little over the asparagus. Cover the plate with cling film and allow the asparagus to finish cooking in the steam for a few minutes.

4. Divide the asparagus between four serving plates. Arrange 2 slices of the proscuitto on the side of each plate and scatter with parmesan shavings. Season with salt and pepper then drizzle a little more dressing over the salad and serve. The remaining dressing will keep in the fridge for several days.