Ingredients:
24 asparagus spears
12 slices Parma ham
Olive oil
Knob of butter
Salt and pepper
Method:
Pre-heat the oven to 200 degrees Celsius.
Boil asparagus for 3 minutes, drain and allow to cool.
Cut the slices of Parma ham in half and use them to wrap each asparagus spear.
Drizzle with oil, season with salt and pepper.
Bake for 10 minutes.
Serve with a melting knob of butter.
Products used:
MasterClass Precis 20cm Chef's Knife
MasterClass Non-Stick 20cm Induction Ready Saucepan
