Asparagus and Carmarthen ham with goats' cheese

Ingredients

For the asparagus
16 thick asparagus spears, ends peeled
100g/3½oz plain flour
2 free-range eggs, lightly beaten
100g/3½oz panko bread flakes (crunchy Japanese breadcrumbs)
300ml/½ pint rapeseed oil, for deep frying
1 tbsp extra virgin olive oil
For the dressing
200g/7oz Cothi valley fresh goats' cheese, crumbled (or other similar quality crumbly goats' cheese)
3 tbsp double cream
Welsh Halen Môn sea salt from Anglesey (or other similar quality sea salt) and freshly ground black pepper
For the salad
½ lemon, juice only
3 tbsp extra virgin olive oil
Welsh Halen Môn sea salt from Anglesey (or other similar quality sea salt) and freshly ground black pepper
1 bunch dandelion leaves
1 small head tardivo, leaves picked
1 bunch wild rocket
2 breakfast radishes, very thinly sliced
For the ham
200g/7oz Carmarthen ham, or other similar quality cured, air-dried ham

Method

1. For the asparagus - blanch the asparagus in salted boiling water for 2-3 minutes, drain and refresh in iced water. Dip eight of the asparagus spears in flour, then egg and then panko flakes. Dip in the egg mix again and then in the panko flakes, ensuring the asparagus is completely coated, and set aside. Pour the rapeseed oil into a medium saucepan and heat until a small cube of bread turns golden-brown. (CAUTION: do not leave oil unattended. Hot oil can be dangerous.) Carefully lower the coated asparagus into the hot oil and fry until golden-brown. Remove with a slotted spoon and drain on kitchen paper. Heat the olive oil in a griddle pan and griddle the remaining blanched asparagus.
2. For the dressing, place the crumbled cheese in a bowl. Soften the cheese with a splash of warm water from the kettle and the double cream and whisk until smooth. Season with salt and freshly ground black pepper to taste.
3. For the salad, whisk together the lemon juice and olive oil and season, to taste, with salt and freshly ground black pepper. Place the dandelion, tardivo and rocket leaves into a large bowl, add the radish and then pour over the dressing and mix well.
4. For the ham, heat a griddle pan, add the ham and griddle for one minute each side or until crisp.
5. To serve, divide the ham between the serving plates, top with the deep fried asparagus and place a small handful of dressed salad leaves on top. Garnish with the griddled asparagus and pour over the cheese dressing. Serve at once.