Wednesday, 24 June 2009

The last of the Suffolk asparagus

Bring a large pan, with about 3cm of salted water, to the boil. Gently drop the trimmed asparagus into the pan and simmer for 3 mins (or less). Drain carefully, arrange on two plates, swathe with a slice of Serrano ham, season with Maldon salt, drizzle with your best extra-virgin olive oil and scatter with shavings of parmesan.

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