Spinach, Prosciutto and Asparagus Salad

Ingredients

• 60 g crustless dark rye bread (cut into cubes)
• 2 tbsp extra virgin olive oil
• 250 g asparagus spears (cut into short pieces)
• 2 garlic cloves (thinly sliced)
• 4 shallots (cut into wedges)
• 6 slices prosciutto (about 90 g, trimmed of visible fat and torn into pieces)
• 1 tbsp balsamic vinegar
• 2 tbsp lemon juice
• 1 tsp clear honey
• 250 g baby spinach
• pepper (to taste)
• a few shavings Parmesan cheese (about 15 g in total)