Asparagus wrapped in Parma Ham with Parmesan
- 450g asparagus spears or 12 medium-size spears
- 6 slices of Parma ham
- 1 tbsp grated Parmesan
Pre-heat oven to 180°C.
Trim the woody ends off the asparagus & blanch in boiling water for five minutes, or until just cooked. Drain & cool.
Cut the Parma ham slices in half & sprinkle the grated Parmesan over lightly. Place the asparagus spear on the edge of the Parma ham & roll up. Pop them on a baking tray and bake for 5-10 minutes, keeping a beady eye on them.
When cooked, let them cool slightly before serving.
The wrapped asparagus is a very good starter with quail egg salad & hollandaise sauce.