• 100ml (3½floz) extra virgin olive oil and vinegar dressing
• 500g (1lb 2oz) fresh white asparagus
• 4 large fresh basil leaves, torn into shreds
• Sea salt and freshly ground black pepper
• 1 large ripe avocado
• 8 wafer-thin slices Black Forest ham
• 1 spring onion, very finely chopped
• 4 ripe round or plum tomatoes, skinned
• 1 large knob of butter
• 1 tablespoon sugar

Method:

Prepare and slice the avocado and pour a third of the dressing over, then season well. Skin and slice the tomatoes thinly and season. Allow all to stand for 10 minutes then drizzle with another third of the dressing and add the basil.

Trim the bases of the asparagus and carefully peel with a swivel vegetable peeler. Bring a large pan of salted water to the boil. Add to the water a large knob of butter and 1 tablespoon of sugar and then drop in the spears. Simmer for 10-15 minutes.

Divide and arrange 2 slices of ham and avocado on to each of four large plates.

Using a large slotted spoon, lift out the asparagus spears carefully and arrange between the ham and avocado, place the tomato on top of the asparagus. Drizzle the last of the dressing over the asparagus and scatter with the spring onion. Season with coarsely ground black pepper and serve.