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.By Donna Hay Magazine