For ➍10 asparagus spears, trimmed
juice 1 lemon
300 g lemon thyme sprigs, leaves stripped
6 slices prosciutto, torn
50 g Parmigiano cheese, shaved
Cut the tips away from the asparagus stalks, then cook the tips in boiling water for 2 m before plunging into iced water. Cook the stalks for 30 s, then plunge into iced water.
Mix the olive oil, lemon juice and lemon thyme together in a bowl and season with pepper. Using a swivel-blade vegetable peeler, strip ribbons off the stalks, dropping them into the bowl of dressing as you go.
To serve, place a pile of asparagus ribbons in the centre of each plate. Drape the prosciutto around the side, scatter over the asparagus tips and Parmigiano, then drizzle with some dressing from the bowl.
Try another shaved asparagus salad.
Read tip on cooking asparagus.
