Roasted asparagus and Serrano ham

6 Slices Serrano ham

12 Asparagus spears (Fresh green variety)

Olive oil

Sea salt

Coarsely ground black pepper

Method

Pre-heat oven to 200ºC 

Trim the tough woody stalks from the asparagus and then blanch in boiling water for one minute: remove from water and set aside.

Cut the slices of Serrano ham in half and wrap each asparagus with a piece of the ham. Place the spears in a lighted oiled roasting tin and drizzle each with olive oil and a pinch of the salt and pepper.

Roast in the oven for 10 minutes.

Serve with aioli.