Jo Pratt's Asparagus, Parma Ham and Soft-boiled Egg Salad

Delicious asparagus, parma ham and soft-boiled egg salad makes an irresistible summery supper.

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   First, make the dressing and keep to one side. Place the red wine vinegar, honey and mustard in a small bowl and gradually whisk in the olive oil. Season with salt and pepper.
   
   Cut the potatoes in half or quarters if they are particularly large and cook in boiling salted water for about 10 minutes, or until tender.
   
   While the potatoes are cooking, bring a medium saucepan of water to the boil. Put in the eggs, and bring back to the boil. Cook for 7 minutes before draining the water from the eggs and running them under cold water for a couple of minutes to stop them cooking further. Once cool enough to handle, remove the shells.
   
   Preheat a griddle pan. Trim the bottoms off the asparagus and toss in a little olive oil. Place on the griddle pan and cook for about 5 minutes until they are tender and have a few grill lines marking them. You may need to do this in a couple of batches depending on the size of your pan.
   
   To cook the Parma ham, tear or cut each piece into thick strips and also cook on the griddle pan until golden and crisp.
   
   Arrange the warm potatoes, asparagus, Parma ham, spring onions, and salad cress onto plates. Cut the eggs into quarters and sit on top of the salad. If the dressing has separated, whisk to combine, and then drizzle over the plates of salad. Serve straight away.