Serves 4

1 bunch thin asparagus spears, bottom 3 inches cut off
4 thin slices Parma ham, prosciutto or Serrano ham, torn into small pieces
5 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
Salt and pepper
1 ounce (1.5 cups) Dame’s Rocket (from 2-3 bunches) or other edible flowers

Have ready a large bowl of ice water. Bring salted water to a boil in a large deep skillet. Add the asparagus and cook for 1.5 to 2 minutes, until right green and crisp tender. Drain the asparagus and transfer to the ice water to cool. Drain well and cut into 3 inch pieces

In a large salad bowl, combine the asparagus and ham, pur in the olive oil and vinegar, and season with salt and pepper. Toss to coat. Add the Dame’s Rocket flowers and serve.