roasted aparagus and parma ham
or similar cured, thinly sliced ham
Heat the oven to 190C, 170C fan, GM4. Line a baking sheet with greaseproof paper.
Wash the asparagus, and then wrap a piece of ham around each spear. Roast in the oven for 10-15 minutes. Serve with balsamic vinegar glaze, to dip.
Alternatively, steam the asparagus spears for 5 minutes, cool and then wrap the raw parma ham around each spear. This is the version that children may prefer.