Mimosa Salad with Asparagus, Parma Ham and Egg

The mimosa salad comes from Russia (with love) and is so-called because it is said to look like the mimosa flower. This is a modern and refined take on the classic perfect for a dinner party starter!

Fresh asparagus, vibrant chives, crisp salty ham and rich egg combine for a burst of flavour in every mouthful. The asparagus and eggs can be cooked in advance so this is ideal for easy entertaining. I served this with a cold, crisp Chablis.

Mimosa Salad with Asparagus, Parma Ham and Egg

Serves 4 as a starter

6 slices Parma ham

2 large free-range eggs

Bunch of fresh chives, finely chopped

½ bunch spring onions, finely sliced

600g asparagus, trimmed

For the dressing

½ red onion, very finely chopped

2 tbsp red wine vinegar

1 tbsp caster sugar

1 tbsp capers, drained

1 tsp dijon mustard

4 tbsp extra-virgin olive oil

1-2 tbsp single cream

Heat the grill to high and lay out the Parma ham on a baking tray. Grill for 3 minutes or until crisp. Set aside.

Bring a small saucepan of water to the boil over a medium heat. Cook the eggs for 8 minutes. Drain and cool under cold running water. Peel and finely chop the eggs and put in a bowl. Add the chives and spring onions to the eggs and gently combine.

Meanwhile, bring a separate pan of water to the boil over a medium heat and blanch the asparagus for 3-4 minutes until just tender but still with some bite. Drain and cool under cold running water, then set aside.

For the dressing, mix the onion, vinegar, sugar, capers and mustard together in a small bowl. Slowly whisk in the oil and season to taste. Stir in the cream.

Arrange the asparagus on a platter, scatter over the egg mixture and crumble over the crisp Parma ham. Drizzle with the dressing and serve.