Parma Ham & Asparagus

• 350 g asparagus
• 2 teaspoons walnut oil or 2 teaspoons olive oil
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 115 g parma ham, cut into thin strips
• 1 tablespoon cornflour
• 175 ml vegetable stock
• 70 ml dry white wine
• 1 tablespoon light soy sauce
• 2 teaspoons Dijon mustard
• salt and pepper
• rosemary sprig, to garnish
• linguine

1. Trim the woody ends from the asparagus and cut the stems into 1 cm lengths.
2. In a saucepan, heat the oil over a high heat and cook the asparagus, onion and galric for 5 minutes.
3. Reduce the heat, add the ham and cook for 1 minutes.
4. In a bowl, blend the cornflour, stock, wine , soy sauce, mustard and salt and pepper and add to the pan.
5. Bring to the boil, stirring and continue to cook, stirring until the mixture thickens.
6. Simmer for 5 minutes.
7. Garnish with rosemary sprigs and serve with the freshly cooked linguine.

walnut oil, onion, garlic, parma ham, cornflour, vegetable stock, white wine, soy sauce, mustard, salt, rosemary, linguine

Taken from www.food.com/recipe/parma-ham-asparagus-316141 (may not work)