Ingredients

• 12 medium asparagus spears
• 12 slices Serrano ham
• 100 g Jarlsberg, grated

Peel the asparagus and cook in boiling salted water for 1-2 minutes, depending on thickness. The asparagus should be bright green and not-quite tender. Transfer to a bowl of ice water, then drain and pat dry. Wrap a slice of ham around each asparagus spear and sprinkle with the grated Jarlsberg. Broil in the oven until cheese is hot and golden. Serve immediately.

Serve with toasted or grilled crusty bread rubbed with garlic, topped with ripe tomatoes, a drizzle of good olive oil and sprinkled with sea salt.