Raw asparagus with skordalia, prosciutto and za'atar 6 garlic cloves, green sprout removed, thinly sliced 500ml milk 2 bay leaves 10 peppercorns Salt 75ml olive oil 1 tsp sherry vinegar For the salad 1 bunch of asparagus Juice of 1 lemon A few leaves of basil A few leaves of parsley 1 scant tsp of za'atar (optional) 4 large slices of prosciutto In a medium saucepan, cook the potato, pine nuts and garlic in the milk with the bay leaves and the peppercorns. Season well with salt. When the potato is completely cooked, drain everything (keep some of the milk) and add the potato, garlic and nuts to the mixing bowl of an electric mixer or blender. Beat to a fine paste and then pour in the olive oil, slowly mixing all the time as if you were making mayonnaise. When you have added all of the oil take a look at the consistency: you want the mixture to be thick but smooth and also glossy; add a little of the milk back in if it is too claggy. Add the vinegar and adjust the seasoning. Snap the asparagus and discard the tough stalk. Slice it as long and thin as you can. Put the sliced asparagus into a bowl and squeeze over the lemon, season with salt and pepper then tear in the herbs and pour in the olive oil. Scoop out a tablespoon or so of skordalia and lay the asparagus on top. Tear the prosciutto on to it and sprinkle with za'atar, if you have some.