Instructions: 1. Cook pasta, drain and set aside to cool. Cook asparagus, cool and then cut into 5cm lengths. Grill or fry prosciutto slices until crisp. Place on absorbent paper to cool.

2. In a large bowl place pasta, asparagus, artichoke hearts, anchovies, capers and shallots in a bowl and toss to combine. Pour over enough dressing to coat all ingredients and mix well. Refrigerate until ready to serve.

3. Crumble prosciutto over the salad and serve.

Dressing:
1. Place all ingredients except the oil in a food processor and process until well mixed. With the machine running, add oil in a thin stream until it is all incorporated

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