CHARGRILLED ASPARAGUS WRAPPED IN PARMA HAM
DRIZZLED WITH ROSEMARY OIL, BALSAMIC GLAZE AND SERVED
WITH PARMESAN TUILES

This delicious starter recipe uses beautiful English Asparagus with a little Italian influence complimented by vibrant rosemary oil.

3 Bunches English Asparagus

2 x 85g packs of Parma Ham

75g Parmesan Cheese

Little Olive Oil

Salt and Freshly Ground Black Pepper

ROSEMARY OIL

150 ml Extra Virgin Olive oil

2 Large Sprigs Rosemary

BALSAMIC GLAZE

(you can buy ready-made)

500 ml Balsamic Vinegar

45ml Black

Treacle

TO MAKE ROSEMARY OIL

Blitz together with olive oil and the rosemary for 3 minutes strain into a squeezy sauce bottle.

If you would like to make the balsamic glaze. Pour the balsamic vinegar into a large saucepan and boil rapidly until reduced by half (make sure you have a extractor on or the kitchen is well ventilated) Add the black treacle and mix well decant into a squeezy sauce bottle.

MAKE PARMESAN TUILES

Preheat the oven to 180C Gas 4

Line a large baking sheet with either baking parchment or a silicone mat place in ovals (allow 2 per person and a few extra for breakages). Wrap clingfilm around a narrow rolling pin.

 Place in the oven for 5 minutes until cheese is melted and golden. Remove from tray with a palette knife and bend around the rolling pin. Can be stored for a few days in an airtight container.

FOR THE ASPARAGUS

Wash the asparagus then break ends at the natural breaking point, peel as necessary. Bring a large pan of water to the boil, blanch the asparagus for 1 minute depending on thickness refresh in iced water and dry.

Cut the Parma ham slices into 3 lengthways wrap a strip around the asparagus. When ready to serve brush lightly with olive oil. Heat griddle pan. Cook asparagus in batches until parma ham is lightly browned.

Drizzle with the Rosemary Oil and Balsamic Glaze and serve with parmesan tuiles.