- 12 thick asparagus stalks - woody end snapped off
- 175g Parmesan - coarsely grated
- 12 slices Parma ham
- Salt and black pepper
Preheat the oven to 200°C, 180°C fan, gas mark 6, 400°F.
Steam the asparagus stalks for 4-6 minutes.
Meanwhile, grate the parmesan coarsely.
Lay the slices of Parma ham out flat on a plate, sprinkle with the grated Parmesan and lay an asparagus stalk at one end and roll the whole lot up firmly.
This can all be done in advance. When you are ready for them, lay the rolls on a baking sheet, season with salt and freshly ground black pepper and place on to the highest shelf of the oven for 5 minutes, or until the cheese begins to melt.
Serve the asparagus wraps hot.