Ingredients   300g spaghetti 4 slices Parma ham 100g rocket leaves 1 red pepper 1 red onion 1 bundle green asparagus 200g feta cheese 3 tablespoons olive oil

Cook the spaghetti in plenty of boiling salted water for 11 minutes. Drain, add a tablespoon of olive oil and stir in.

Wash and dry the rocket and the pepper. Remove the pepper stalk, cut in half, remove the seeds and slice it into strips. Peel and slice the onion. Wash and peel the bottom half of the asparagus, cut 2 cm off the ends. Immerse in boiling salted water for 5-6 minutes, drain.

Cut the asparagus tips into 4 cm lengths and chop the remaining part into 1 cm pieces. Cut the feta into cubes. Cut the Parma ham into strips.

In a bowl, mix the spaghetti with the onion, the pepper, the small pieces of asparagus, the ham and the feta. Pour in the remaining olive oil and a dash of balsamic vinegar, season with salt and pepper. Add the rocket and asparagus tips and mix together very carefully without breaking the asparagus. Serve.

Chef’s tip: This fresh pasta dish can be enjoyed at any time of the year, because the products are available all year round. It’s ideal for an evening meal, any leftovers can then be taken to the office for lunch in your Lunch & Go CURVER box.