Excerpt From the 'Embellish with Relish' Cookbook -
A fabulous celebration of summer on a plate. I love fresh, thin, new season asparagus. With the soft-boiled eggs, shredded ham, orange segments and thinly shaved fennel this salad packs a punch on the taste buds and works a treat with the sticky fruity dressing.
Shred the cooked ham hock into large chunks; this works best if the ham is still slightly warm rather than hot. If taking from the fridge, let it come up to room temperature before serving.
Cook the asparagus in salted boiling water until just al dente then allow to cool slightly.
Boil the eggs for 7 - 8 minutes then immediately pop them under cold running water, or into a bowl of iced water, to stop them cooking further.
After a couple of minutes, peel away the shell and cut into quarters.
Build the salad on a large serving platter using all the ingredients.
For the dressing:
Put all the ingredients in a jar and shake well to combine. Drizzle over the salad and serve.