Serves 4 6 slices Parma Ham 50g Bavarian smoked cheese, cut into 4 strips 12 asparagus spears, trimmed Infused oil: 2 tbsp extra virgin olive oil 1 large garlic clove, crushed 4 sprigs fresh thyme 1 lemon salt and black pepper
Preheat the oven to 180oC Cut 2 slices of Parma Ham in half, lengthways and wrap these around the 4 slices of cheese. Place on a baking sheet and cook in the oven for 10 minutes. Meanwhile, heat the olive oil and add the crushed garlic and thyme. Cook for 30 seconds, being careful not to brown the garlic. Remove from the heat and add the zest of one lemon, juice of ½ a lemon and season with salt and plenty of black pepper. Keep warm. Blanche the asparagus spears in salted boiling water for 1-2 minutes and then plunge into iced water. Drain and set aside. Lay two spears of asparagus and place a Parma Ham- wrapped cheese slice on top of these. Top with another spear of asparagus and then wrap a slice of Parma Ham around each bundle. Repeat to give 4 individual bundles. Place each bundle on a serving plate and serve with a little of the hot oil Cook's tip: This dish works wonderfully as a sophisticated starter but is also great as part of a light main course, you can even use fine asparagus spears, chopped in half, for canapés. Ideally the asparagus, infused oil and cheese should be kept warm before serving Recipe courtesy of the Parma Ham Consortium