KEY POINTS:
Serves 6 as a starter
500g small waxy potatoes, peeled and sliced
2 tbsp extra virgin olive oil
2 tbsp lemon juice
Sea salt and freshly ground black pepper
500g asparagus
1 tbsp Dijon mustard
2 tbsp white wine vinegar
4 tbsp olive oil
6 thin slices of prosciutto
Boil potatoes in salted water, drain and return to the saucepan.
Drizzle with a little olive oil and the lemon juice. Leave to cool.
Steam asparagus in salted water until just tender.
Whisk the mustard and vinegar together and season with salt and pepper.
Slowly whisk in olive oil to make a thick vinaigrette.
To Serve: Divide potatoes up on to six plates, top with the asparagus, drizzle with vinaigrette and top with prosciutto.
Add a little salt and pepper.