Roasted Asparagus and Parma Ham Salad

Perfect for a light lunch, starter or even a brunch this is quick and simple to make and who doesn’t like a variation on bacon and eggs!

Heat the oil in a frying pan over a medium heat then add the slices of ham and gently fry for a few minutes until crispy.
Hard boil the eggs by placing in cold water, bringing to the boil then remove from the heat and leave for 1 1/2 to 2 minutes then place under running cold water to stop the cooking process.
To serve simply place the eggs on top of the asparagus, scatter with the crispy ham and drizzle with a little more olive oil or if you want to be really fancy a bit of truffle oil.