200g asparagus, trimmed and thinly sliced using a vegetable peeler
2 Tbsp olive oil
250g leg ham, finely chopped
2 cloves garlic, thinly sliced
¼ cup salted capers, rinsed
50g baby rocket leaves
½ cup dill
Chilli and lemon dressing:
1 tsp dried chilli flakes
¼ cup lemon juice
one-third cup olive oil
Sea salt and cracked black pepper
1. To make the chilli and lemon dressing, place the chilli, lemon juice, oil, salt and pepper in a bowl and mix to combine. Set aside.
2. Cook the pasta in a large saucepan of salted boiling water for 8 minutes. Add the asparagus and cook for a further 1 minute or until the pasta is al dente. Drain and set aside.
3. Heat the oil in a large, non-stick frying pan over medium heat.
Add the ham and cook for 3 minutes or until light golden. Add the garlic and capers and cook for a further 1 minute. Remove from the heat.
4. Add the pasta, asparagus and rocket to the pan, pour over the chilli and lemon dressing and toss to coat. Top with dill to serve.