Charred asparagus, fennel seed & lemon pasta salad with crispy prosciutto

Method

• step 1

  Cook the pasta in a pan of boiling salted water following pack instructions. Add the asparagus to the pan in the final 2 mins. Use tongs to pick and plunge the asparagus spears into a bowl of iced water to halt the cooking process. Drain the pasta, then rinse under cold water to cool. When the asparagus spears are cool, trim and discard the woody ends, then chop into thirds on an angle. Leave the pasta in the colander while you prepare the rest of the salad.

• step 2

  Heat 1 tsp of the olive oil in the frying pan over a medium heat and fry 2-3 pieces prosciutto for 1-2 mins on each side until golden and crisp. Drain on kitchen paper and repeat with the rest of the prosciutto.

• step 3

  Scatter the asparagus spears into the pan with the leftover prosciutto fat and cook over a high heat for 3-4 mins until tender, golden and slightly charred in places. Season with a little salt and pepper, then transfer to a plate.

• step 4

  Wipe out the pan, then heat another 1 tsp olive oil and cook the lemon slices for 2-3 mins on each side until golden, bubbling and starting to fall apart. Transfer to a chopping board and chop into small pieces, then put in a bowl along with the fennel seeds.

• step 5

  Pour the remaining olive oil into the bowl with the lemon slices and fennel seeds, then whisk in the lemon juice, mustard and honey. Season and whisk to combine. Toss the dressing through the pasta along with the asparagus, chives and most of the crispy prosciutto, crumbling it in.

• step 6

  Transfer to a serving platter or bowl and crumble over the remaining prosciutto just before serving. If you’re packing this for lunch, store in airtight containers with any extra fried prosciutto in a smaller container to add just before eating. Will keep chilled for up to three days.