Rub the inside of a medium-sized bowl with garlic.
Add lemon juice and mustard and mix well.
Add parmesan, a little at a time, mixing well so that it dissolves in juice.
Once mixture is smooth, add enough olive oil to form a thick, glossy dressing, about ½ cup (125ml) and season.
Blanch asparagus and then arrange on a platter, then add tomatoes.
Drape over ham and drizzle with dressing.
This recipe is sponsored
by Pick n Pay and was created by Fresh Living magazine.