Ingredients

Ingredients For the asparagus

• 16 thick asparagus spears, ends peeled

• 100g/3½oz plain flour

• 2 free-range eggs, lightly beaten

• 100g/3½oz panko bread flakes (crunchy Japanese breadcrumbs)

• 300ml/½ pint rapeseed oil, for deep frying

• 1 tbsp extra virgin olive oil

For the dressing

• 200g/7oz Cothi valley fresh goats' cheese, crumbled (or other similar quality crumbly goats' cheese)

• 3 tbsp double cream

• Welsh Halen Môn sea salt from Anglesey (or other similar quality sea salt) and freshly ground black pepper

For the salad

• ½ lemon, juice only

• 3 tbsp extra virgin olive oil

• Welsh Halen Môn sea salt from Anglesey (or other similar quality sea salt) and freshly ground black pepper

• 1 bunch dandelion leaves

• 1 small head tardivo, leaves picked

• 1 bunch wild rocket

• 2 breakfast radishes, very thinly sliced

For the ham

• 200g/7oz Carmarthen ham, or other similar quality cured, air-dried ham

Description

Recipe Uses 16 Thick Asparagus Spears, Ends Peeled, 100g/3½oz Plain Flour , 2 Free-range Eggs, Lightly Beaten, 100g/3½oz Panko Bread Flakes (crunchy...

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