1. Preheat the oven to 400ºF (200ºC). Toss the bread cubes with 1 tablespoon of the olive oil, then spread out on a baking sheet. Bake for about 5 minutes or until crisp.
2. Meanwhile, heat the remaining oil in a wok or frying pan. Add the asparagus in a single layer, and cook over medium heat for 5 minutes, without stirring. Turn the asparagus over, add the garlic and shallots, and cook for a further 3 minutes. Add the prosciutto and cook for 2 more minutes, stirring constantly.
3. Using a slotted spoon, remove the asparagus, prosciutto and shallot mixture from the wok and put it in a bowl. Keep warm. Add the balsamic vinegar, lemon juice and honey to the wok, and stir to mix with the cooking juices. Add the spinach and cook, stirring and turning, until just wilted.
4. Season the spinach with pepper, then divide between 2 plates. Arrange the asparagus, prosciutto and shallot mixture on top. Spoon on any cooking juices and scatter over the croutons and shavings of Parmesan cheese. Serve the salad immediately.

PER SERVING

392 calories
19 g protein
25 g total fat
5 g saturated fat
30 mg cholesterol
24 g total carbohydrate
7 g sugars
6 g fibre
1209 mg sodium

Contrary to popular belief, spinach is not a particularly good source of absorbable iron, but it does have a lot of other nutrients to offer. It is a good source of vitamins C and E, and it provides useful amounts of the B vitamins folate, niacin and B6. In addition, it offers several cancer-fighting phytochemicals.