New Forest Asparagus & Parma Ham

You’ll need

• 300g New Forest Asparagus
• 4 slice of parma ham
• 80g salted butter
• Salt and pepper

Method:

1. Preheat your oven to 170c
2. Wash the asparagus spears.
3. Prepare the spears by snapping at the woody ends of the stalk.
4. Then peel around 30 mm up from the base of the spear.
5. Boil some seasoned water
6. Plunge the spears into the boiling water and simmer for around 3-4 minutes depending on the thickness of the stalks.
7. Once you’re happy with the cooked spears, plunge them into iced water. This is known as blanching. Allow it to cool and dry off.
8. Once cold, take out of the water and dry. Bundle 75g (3-5 spears depending on thickness) of asparagus and then wrap the Parma ham around the spears.
9. In a frying pan melt the butter till it starts to sizzle
10. Place the asparagus into the pan allowing it to slightly colour before turning, repeat till all sides have been coloured basting with the excess butter.
11. Place the frying pan in an oven for approximately 2 minutes
12. Remove from the oven and place the asparagus bundle on the plate, spooning over some of the butter liquor, sprinkle with cracked black pepper and a little salt flakes.

Step-by-step guide by Nigel Cole, Bartley Lodge Head Chef.