Cook the asparagus in approx. 2 minutes until just tender. Rinse them under cold running water to stop the cooking process.
Cut the mango into two halves along the stone. Use a melon baller to scoop balls from the flesh. Or score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer.
Halve the passion fruits and scoop out the flesh with a spoon. Squeeze the lime. Mix the lime juice with the passion fruit juice. Add the honey and olive oil and season with salt and pepper.
Divide the salad leaves, mango balls, ham and asparagus over 4 plates. Drizzle the dressing over the salad.
