WARM SALAD WITH HAM, EGG AND ASPARAGUS

Preparation Method :

• Trim and discard the tough woody part of the asparagus. Cut the spears in half and cook the thicker halves in boiling salted water for 12 minutes. After 6 minutes add the tips. Drain, then refresh under cold water until warm.
• Finely chop the thick asparagus pieces. Place in a food processor with the dressing ingredients and process until smooth.
• Boil the pasta in a large saucepan of salted water according to the packet instructions until tender. Refresh under cold water until warm, and drain.
• To serve, toss the pasta with the asparagus sauce and divide among 4 pasta plates. Top with the ham, hard-boiled eggs and asparagus tips. Serve with a sprinkling of Parmesan cheese shavings.